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…
She’s so cheesy and delicious, I could gobble her right up.
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
- 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 mixture a little bit, if needed.