Skillet Ham And Rice Food

RICE AND HAM SKILLET WITH ONIONS AND PEAS

Steps:

• Gather the ingredients.
• In a heavy skillet, saute the chopped onion in 2 tablespoons of butter until onion is tender.
• Add ham and rice; cook over low heat until rice just begins to turn golden brown; add 3 cups chicken broth. Cover and cook, stirring frequently, over low heat for 20 minutes.
• Add frozen peas and cook, stirring frequently, for 10 to 15 minutes longer, or until rice is tender, adding more chicken broth if necessary.
• Stir in 1 tablespoon butter and the Parmesan cheese.
• Serve and enjoy!

HAM AND RICE SKILLET

Steps:

• saute peppers with butter in the skillet.
• stir in flour slowly add milk stir.
• bring to a boil.
• stir until thickened.
• reduce heat to low stir in sour cream until blended.
• stir in remaining ingredients.
• heat thoroughly.

SKILLET PASTA WITH HAM AND PEAS

Steps:

• Melt the butter in a large ovenproof skillet over medium-high heat. Add the leeks, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the leeks are tender, 8 to 10 minutes. Add the ham and cook until warmed through, about 2 minutes. Add the flour and cook, stirring, until moistened, 1 minute. Add the half-and-half and bring to a boil, then reduce to a simmer and cook until slightly thickened, about 2 minutes. Stir in 1 cup fontina until melted.
• Meanwhile, preheat the broiler and bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the peas in the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and peas.
• Add the pasta and peas to the skillet and toss to coat, adding the reserved cooking water as needed to loosen; season with salt and pepper. Top with the remaining 1 cup fontina and the parmesan. Broil until lightly browned, 4 to 5 minutes.

HEARTY SKILLET RICE

Steps:

• Cook the rice according to package instructions.
• In a large skillet over medium heat, add the oil. Add the onions, zucchini and red pepper flakes. Cook until the vegetables just begin to soften, 3 to 4 minutes. Add the ham and let cook another 3 to 4 minutes. Season with salt and pepper.
• Crack the eggs into a bowl and beat them, adding a pinch of salt and pepper. Push the vegetables to the side of the skillet, add the eggs and cook until just set. Mix the eggs and vegetables together.
• Add the rice to the skillet with the vegetables and egg and cook, stirring frequently, until the rice is hot. Reserve 1 cup of the cooked rice for the Round 2 Recipe Stuffed Cabbage Rolls, or another use. Transfer to a serving dish and serve immediately.

HAM, BROCCOLI AND RICE SKILLET DINNER

Steps:

• In 10-inch nonstick skillet, melt butter over medium heat. Add onion and rice from mix; cook and stir 1 to 2 minutes or until onion begins to cook. Stir in water and contents of seasoning packet from mix; heat to boiling. Reduce heat to medium-low; cover and cook 10 minutes.
• Stir in broccoli and ham; return to boiling. Reduce heat to medium-low; cover and cook 10 to 15 minutes, stirring occasionally, until broccoli is crisp-tender and rice is tender.

RESTAURANT HAM FRIED RICE

Steps:

• Cook rice according to package directions. Heat vegetable or sesame oil in a wok or skillet over medium-high heat. Add onions to the hot oil and stir until clear and light brown. Stir in garlic.
• When garlic is lightly browned, add ham and cook for 3-4 minutes.
• Add veggies and cook until they are tender.
• Stir in beaten eggs. Cook until eggs are scrambled and firm.
• When rice is done, add to skillet and mix in thoroughly. Stir in soy sauce, a little at a time. (you can always add more so don't overdo it).

HAM & VEGGIE SKILLET

Steps:

• Melt butter in a large skillet (electric skillet works great).
• Add potatoes & beans.
• Season with pepper & seasoning salt to your liking.
• Saute until fork tender (about 15-20 minutes).
• Add ham, cook 2 minutes.
• Sprinkle with cheese & let stand until melted.

QUICK HAWAIIAN HAM 'N' RICE SKILLET

Steps:

• Bring pineapple, water and rice to boil in large skillet on medium heat.
• Stir in ham and peppers; cover. Simmer on low heat 5 min. or until heated through, stirring occasionally. Stir before serving.

BETTER THAN TAKEOUT HAM FRIED RICE

Steps:

• Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion, chopped ham, peas and carrots and fry until tender.
• Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
• Add the rice to the veggie, ham and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

SKILLET GRILLED HAM WITH GLAZED PINEAPPLE

Steps:

• Heat 12-inch skillet over medium-high heat. Remove skillet from heat; spray with cooking spray. Add ham; cook 6 to 8 minutes, turning once, until browned. Remove from skillet; keep warm.
• In medium bowl, toss pineapple, syrup and curry powder.
• In same skillet, melt butter over medium heat; add pineapple mixture. Cook 4 minutes, stirring frequently, until pineapple is tender. Add brown sugar; cook 1 minute or until sugar is melted. Serve glazed pineapple over ham.

RICE AND PORK SKILLET

Steps:

• Mix half the oil and paprika in medium bowl. Add pork; toss to coat. Cook pork in large skillet on medium-high heat 5 min. or until browned. stirring frequently. Remove from skillet; cover to keep warm.
• Add remaining oil to skillet. Add potatoes and onions; cook 3 min., stirring constantly. Add tomatoes, garlic and ham; cook 2 min., stirring occasionally. Add broth, water and rice; bring to boil. Stir in chickpeas and pork; cover.
• Cook on low heat 30 min. or until liquid is absorbed. Top with cheese before serving.

HAM AND PINEAPPLE RICE

Steps:

• In a large skillet combine ham, chicken broth, pineapple, pineapple juice, soy sauce, worcestershire sauce, and salt and bring to a boil over medium high heat.
• Rinse rice well using a fine mesh sieve.
• Stir in rice, cover and reduce heat to medium-low. Cook 10 minutes, stir, cover and continue cooking 5-10 minutes until rice is tender. Stir in green onions and serve.

EASY FRIED RICE WITH HAM

Steps:

• In a large nonstick skillet, heat 1 tablespoon oil over medium-low heat; swirl to coat pan. In a small bowl, lightly beat together eggs, 2 teaspoons water, and 1/4 teaspoon salt. Pour into pan; cook, pulling in egg from edge of pan, until set, about 2 minutes. Transfer to a plate; when cool enough to handle, cut into strips.
• In pan, heat remaining tablespoon oil over mediumheat. Add scallions and garlic; cook until fragrant, about 1 minute. Add ham and rice; season with salt. Cook, stirring often, until very hot, about 5 minutes.
• Add vinegar, peas, and eggs; cook until very hot, about 2 minutes.

SKILLET HAM & RICE

Steps:

• In a large nonstick skillet, heat oil over medium-high heat; saute onion and mushrooms until tender. Stir in ham, pepper, broth and water; bring to a boil. Stir in rice. Reduce heat; simmer, covered, until rice is tender, about 5 minutes., Fluff with a fork. Top with green onions and cheese.

SKILLET HAM AND RICE

Steps:

• In a nonstick skillet, saute onion in oil until tender. Add the ham, mushrooms, broth, water and pepper; bring to a boil. Add the rice. Reduce heat; cover and simmer for 5 minutes or until rice is tender. Gently fluff rice. Serve with green onions and Parmesan cheese.

SKILLET HAM AND RICE

Steps:

• In a nonstick skillet, saute onion in oil until tender. Add the ham, mushrooms, broth, water and pepper; bring to a boil. Add the rice. Reduce heat; cover and simmer for 5 minutes or until rice is tender. Gently fluff rice. Serve with green onions and Parmesan cheese.