Rice And Peas With Ham Recipes

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BETTER THAN TAKEOUT HAM FRIED RICE



Better than Takeout Ham Fried Rice image

Fried rice loaded with ham and veggies that is so delicious it is better than takeout!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 30m

Number Of Ingredients 8

1 1/2-2 cups ham (chopped)
3 cups rice (cooked)
2 Tbs sesame oil
1 small white onion (chopped)
1 cup frozen peas and carrots (thawed)
2-3 Tablespoons soy sauce (more or less to taste)
3 eggs (lightly beaten)
2 Tbsp chopped green onions (optional)

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.

Nutrition Facts : Calories 389 kcal, Carbohydrate 59 g, Protein 14 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 78 mg, Sodium 604 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

SKILLET HAM & RICE



Skillet Ham & Rice image

Ham, rice and mushrooms make a tasty combination in this homey stovetop dish. It goes from start to finish in just 25 minutes. -Susan Zivec, Regina, Saskatchewan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

1 teaspoon olive oil
1 medium onion, chopped
1 cup sliced fresh mushrooms
1 cup cubed fully cooked ham
1/8 teaspoon pepper
1/2 cup reduced-sodium chicken broth
1/4 cup water
3/4 cup uncooked instant rice
2 green onions, sliced
1/4 cup shredded Parmesan cheese

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.

Nutrition Facts : Calories 322 calories, Fat 8g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 1168mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.

EASY CREAMED RICE WITH HAM & PEAS



Easy Creamed Rice with Ham & Peas image

Make your weeknight special with our recipe for Easy Creamed Rice with Ham & Peas. Your family will love the taste of Easy Creamed Rice with Ham & Peas.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 4 servings

Number Of Ingredients 8

1/4 cup butter or margarine
1/2 cup chopped onions
2 cups milk
5 oz. OSCAR MAYER CARVING BOARD Slow Cooked Ham, chopped (1 cup)
1 cup frozen peas, thawed
1 WYLER'S Instant Bouillon Chicken Flavored Cube cube
2 cups instant white rice, uncooked
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Melt butter in large skillet on medium heat. Add onions; cook and stir until tender.
  • Add milk, ham, peas and bouillon; stir. Bring to boil.
  • Stir in rice and Parmesan cheese; cover. Remove from heat. Let stand 5 min.

Nutrition Facts : Calories 460, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 65 mg, Sodium 890 mg, Carbohydrate 57 g, Fiber 3 g, Sugar 8 g, Protein 19 g

CREAMED RICE WITH ENGLISH PEAS AND COUNTRY HAM



Creamed Rice With English Peas and Country Ham image

Steven Satterfield, the chef at Miller Union in Atlanta, published a version of this recipe for a kind of Lowcountry risotto in his cookbook, "Root to Leaf." He uses Carolina Gold rice, a heritage long-grain variety, but any good long-grain rice will do. Likewise, feel free to substitute other hams for the country ham called for in the recipe. But use the very best peas you can find or, failing that, asparagus tips or tiny radishes. Not rich enough for you? Add a poached egg.

Provided by Sam Sifton

Categories     dinner, lunch, one pot, main course

Time 1h

Yield 4 servings

Number Of Ingredients 9

1 tablespoon unsalted butter
1 cup Carolina Gold or other long-grain rice
1/4 cup dry white wine
2 cups chicken or vegetable stock, preferably homemade, or low-sodium, heated
1 1/2 cups heavy cream, heated
1/4 cup country ham or prosciutto, finely chopped
1 cup shelled English peas, or thawed frozen peas, preferably organic
2 teaspoons kosher salt, or to taste
Parmesan, for garnish

Steps:

  • Put butter in a wide saucepan or Dutch oven set over medium heat and cook until the butter foams. Add rice and stir continuously until the grains turn opaque, 5 to 7 minutes.
  • Add white wine and stir until the rice absorbs the liquid. Add 1/4 of a cup water, stirring until the rice absorbs it. Repeat 3 times, until the rice has absorbed a total of 1 cup of water.
  • Slowly add 1/2 cup of hot stock, stirring until the rice absorbs it. Then add 1/2 cup of cream, again stirring until the rice absorbs it. Repeat until all the stock and cream is absorbed and the rice is tender and creamy, about 40 minutes. Stir in the ham and peas. Taste and salt if needed. Shower with grated Parmesan and serve hot.

Nutrition Facts : @context http, Calories 600, UnsaturatedFat 13 grams, Carbohydrate 49 grams, Fat 39 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 23 grams, Sodium 734 milligrams, Sugar 6 grams, TransFat 0 grams

RISOTTO WITH PEAS AND HAM



Risotto with Peas and Ham image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

6 1/2 cups low-sodium chicken broth
2 cloves garlic
4 tablespoons unsalted butter
1 large leek (white and light green parts only), thinly sliced and rinsed well
1 1/2 cups arborio rice
1 cup dry white wine
2 cups fresh or frozen peas (thawed if frozen)
8 ounces thickly sliced deli ham, cut into 1/4-inch cubes
1/2 cup grated pecorino romano cheese (about 1 ounce), plus more for topping
Kosher salt and freshly ground pepper
Chopped fresh mint, for topping
Grated zest of 1 lemon

Steps:

  • Heat the broth and garlic in a saucepan over medium heat until steaming; keep warm. Melt 2 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the leek and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the rice; cook, stirring, until toasted, 2 to 3 minutes. Stir in the wine and cook, scraping up any browned bits, until absorbed, 3 to 5 minutes.
  • Add 3 cups hot broth to the rice; cook, stirring constantly, until mostly absorbed, 8 to 10 minutes. Add 3 more cups hot broth; continue cooking, stirring, until the risotto is tender and thickened, 12 to 14 minutes.
  • Reduce the heat to low and stir in the peas, ham, cheese and the remaining 2 tablespoons butter. Stir in more hot broth if the risotto is too thick; season with salt and pepper. Top each serving with mint, more cheese and the lemon zest.

RICE AND HAM SALAD



Rice and Ham Salad image

This salad has a flavorful dressing and includes plenty of vegetables. Try serving this with sliced avocado or shredded lettuce.

Provided by Carol

Categories     Salad     Grains     Rice Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 13

3 cups cooked long grain white rice
¼ cup French salad dressing
¾ cup mayonnaise
1 tablespoon chopped green onion
½ teaspoon curry powder
½ teaspoon dry mustard
½ teaspoon salt
ground black pepper to taste
1 ½ cups cooked ham, cut into thin strips
1 cup chopped cauliflower
1 cup frozen peas, thawed
½ cup chopped celery
½ cup sliced radishes

Steps:

  • In a large bowl, combine the rice, salad dressing, mayonnaise, green onion, curry powder, dry mustard, salt and pepper. Mix well and refrigerate until chilled.
  • To the rice mixture, add the ham, cauliflower, peas, celery and radishes. Mix well and serve with sliced avocado or shredded lettuce.

Nutrition Facts : Calories 450 calories, Carbohydrate 35.7 g, Cholesterol 29.7 mg, Fat 29.8 g, Fiber 2.7 g, Protein 10 g, SaturatedFat 4.9 g, Sodium 965.5 mg, Sugar 4.3 g

CREAMED HAM WITH PEAS



Creamed Ham With Peas image

This creamed ham is delicious on grits or rice, or serve it over toast, hot split biscuits, or baked puff pastry shells. Feel free to use peas and carrots in place of the peas, or add a little chopped pimiento for extra flavor and color. From: Southern U.S. Cuisine

Provided by Annacia

Categories     Ham

Time 28m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 tablespoons butter
1/4 cup chopped green onion
2 teaspoons fresh minced parsley
2 tablespoons flour
1 cup milk
1/2 cup heavy cream
1 1/2-2 cups diced ham
1 1/2 cups frozen peas, thawed, cooked and drained
1/4 teaspoon salt (to taste)
1/8 teaspoon black pepper

Steps:

  • Heat butter in a saucepan over medium-low heat.
  • Add the green onion and minced parsley and cook for 1 minute.
  • Stir in the flour until smooth and bubbly. Gradually add milk and heavy cream.
  • Stir in diced ham and cooked peas, along with salt and pepper to taste.
  • Serve over rice, grits, toast, or biscuits.

HAM FRIED RICE



Ham Fried Rice image

My husband and I lived in Japan for a few years and came to love that country's ethnic dishes. This dish captures the Asian flavor better than any other recipes I've tried.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4-6 servings.

Number Of Ingredients 9

3 tablespoons olive oil, divided
4 large eggs, lightly beaten
1/2 cup chopped onion
1 cup chopped celery
4 cups cooked long grain rice
3 cups cubed fully cooked ham (3/4-inch cubes)
1 package (10 ounces) frozen peas
1 package (10 ounces) frozen corn
2 tablespoons soy sauce

Steps:

  • In a large skillet over medium-high heat, heat 1 tablespoon of oil. Pour eggs into skillet. Add eggs set, lift edges, letting uncooked portion flow underneath. Remove eggs to a plate; set aside. In the same skillet, saute onion and celery in remaining oil until crisp-tender. Reduce heat. Add rice and ham; heat through. Stir in peas and corn; heat through. Meanwhile, chop egg into small pieces; gently fold into rice mixture. Sprinkle with soy sauce.

Nutrition Facts :

RICE AND PEAS WITH HAM



Rice and Peas With Ham image

I took a great cooking class at a Whole Foods store. This is one of the great recipes I got that night. Enjoy!

Provided by Jess N

Categories     Stew

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/2 lb smoked ham, cut into 1 inch cubes
1 teaspoon salt
1 teaspoon garlic, crushed
1 pinch ground cloves
1 teaspoon vegetable oil
1/2 cup tomatoes, peeled, seeded, and chopped
1/2 cup green bell pepper, chopped
1 hot green pepper, seeded and chopped
1/2 cup onion, coarsely chopped
2 cups pigeon peas, drained (fresh, canned, or frozen will work)
2 cups long-grain rice, washed (par-boiled rice works good)
3 cups chicken stock or 3 cups beef stock
1 cup water

Steps:

  • Cut ham into 1 inch pieces and season with salt, garlic and cloves.
  • Brown this mixture in a heavy sauce pan.
  • Add the tomatoes, sweet and hot peppers, onions, pigeon peas, rice, 3 cups stock and water to a boil.
  • Boil mixture, covered, over a low heat, until rice is tender.

Nutrition Facts : Calories 601, Fat 8.1, SaturatedFat 2.3, Cholesterol 29.6, Sodium 1230.5, Carbohydrate 100.3, Fiber 11.8, Sugar 3.6, Protein 31.6

FRIED RICE WITH HAM



Fried Rice with Ham image

This is a great recipe that your family will love and is easy to make. Cook the rice a day ahead or buy some from a local Asian restaurant. The quality of the ham used makes a big difference in the recipe results.

Provided by UBDESIGN

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 35m

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
4 green onions, chopped
1 cup cubed ham
4 eggs, beaten
1 cup frozen mixed peas and carrots
4 cups cold cooked rice
1 cup bean sprouts
1 teaspoon salt
½ teaspoon ground black pepper
3 tablespoons soy sauce

Steps:

  • Heat the vegetable oil in a skillet over medium-high heat. Cook the green onions in the oil for 1 minute. Add the ham, eggs, and the peas and carrot blend to the oil. Cook and stir until the egg is completely cooked. Add the rice and bean sprouts to the egg mixture and stir continually until the rice is heated completely through. Remove from heat; season with salt, pepper, and soy sauce.

Nutrition Facts : Calories 400.3 calories, Carbohydrate 46.4 g, Cholesterol 155.2 mg, Fat 16.4 g, Fiber 3.9 g, Protein 16.6 g, SaturatedFat 4 g, Sodium 1749.2 mg, Sugar 2.2 g

RICE AND HAM SKILLET WITH ONIONS AND PEAS



Rice and Ham Skillet With Onions and Peas image

This is an easy skillet ham recipe with rice and peas. Rice and ham cooked together in a skillet, with a little butter and parmesan cheese.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 30m

Yield 4

Number Of Ingredients 7

1/2 cup onion (chopped)
3 tablespoons butter ( divided )
1 1/2 cups (about 10 ounces) frozen peas (green, or English peas)
1/4 to 1/2 cup chopped cooked ham
1 cup long-grain rice (uncooked)
3 to 4 cups chicken broth
2 to 3 tablespoons Parmesan cheese

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!

Nutrition Facts : Calories 342 kcal, Carbohydrate 49 g, Cholesterol 30 mg, Fiber 4 g, Protein 11 g, SaturatedFat 6 g, Sodium 770 mg, Fat 11 g, ServingSize 4 servings, UnsaturatedFat 4 g

CREAMED HAM WITH PEAS



Creamed Ham With Peas image

Creamed ham is delicious over cornbread wedges, rice, pasta, grits, or toast, or try it on hot baked biscuits. Add some diced turkey or asparagus.

Provided by Diana Rattray

Categories     Entree     Lunch     Dinner

Time 18m

Yield 6

Number Of Ingredients 11

3 tablespoons butter
1/4 cup green onion (chopped)
2 teaspoons fresh parsley (minced)
2 tablespoons flour
1 cup milk
1/2 cup heavy cream
1 1/2 to 2 cups diced ham
1 1/2 cups frozen peas (thawed, cooked and drained)
1/4 teaspoon salt, or to taste
1/8 teaspoon black pepper
Optional: Parmesan cheese

Steps:

  • Slice the green onions, keeping the white and light green parts separate from the dark green.
  • Heat the butter in a saucepan over medium-low heat. Add the green onion (white and light green) and minced parsley and cook for 1 minute. Stir in the flour until smooth and bubbly. Cook, stirring, for 2 minutes.
  • Gradually add the milk and heavy cream. Cook, stirring, until thickened.
  • Stir in diced ham and cooked peas, along with salt and pepper to taste.
  • Garnish with the remaining sliced green onions (dark green) and Parmesan cheese, if desired.
  • Serve the creamed ham over rice, grits, toast points , or biscuits .

Nutrition Facts : Calories 243 kcal, Carbohydrate 11 g, Cholesterol 70 mg, Fiber 2 g, Protein 14 g, SaturatedFat 9 g, Sodium 624 mg, Sugar 5 g, Fat 16 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

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