Let’s talk about ham for a minute, shall we?
It’s not only for Easter and Christmas, you guys.
It’s for always. It’s for anytime. It’s for today.
Seriously, why do people save the ham for special occasions? I know that they are generally large and you end up with a ton of meat left over, but isn’t that kind of fabulous? I usually get a 4 pound Bavarian ham and we eat it for dinner, with eggs for breakfast, as a snack (it’s so good straight from the fridge!), and in other recipes for the rest of the week.
Speaking of ham…
So, this time around I used up some left over ham in rice for a quick, one dish dinner. I just modified the Cheesy Zucchini Rice I shared a while back and turned it into this delicious dinner. It was so good, you guys.
Stovetop Cheesy Broccoli Rice with Ham
1 tablespoon olive oil
1 cup long-grain white rice
2 1/4 cups chicken broth
2 small heads of broccoli
2 tablespoons butter
3 cups cooked diced ham, hot (warm it up in the microwave for a couple of minutes)
1 cup shredded sharp cheddar
1/2 teaspoon garlic powder
salt and pepper, to taste
splash of milk, as needed
Heat the olive oil in a medium sauce pan over medium heat.
Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden.
Pour in the chicken broth, bring to a boil, turn heat to low, and cover.
Cook, covered, for 10 minutes.
While the rice is cooking, chop the broccoli into small, bite-sized pieces.
After 10 minutes, add the broccoli to the rice and continue cooking for 5 -10 minutes or until most of the liquid has been absorbed. (The broccoli will cook for 5-10 minutes and steam for 5. If you'd like it more tender, add it to the pot of rice sooner. As it is, it should be tender-crisp.)
Remove from the heat and add the butter, ham, cheddar, and garlic powder. Stir until well incorporated. Cover and let sit for 5 minutes.
Stir again and add salt and pepper to taste and a splash of milk if you'd like to thin out the texture a little bit, if needed.