One-Pan Ham and Rice Skillet is made in under 20 minutes. Only a few ingredients and you’ll have dinner on the table. This is a budget friendly meal that anyone can make.
ONE-PAN HAM AND RICE SKILLET
I was recently asked to help a group of 17/18 year olds in our church learn how to meal prep and learn how to cook some basic recipes at college.
This isn’t the first time I’ve been asked this from my fellow mom friends for their kids which is why I created a category called “Super Easy Recipes“. These are recipes that anyone that can follow basic instructions can make with just a few instructions and minimal ingredients.
While I was prepping for this class I realized I actually have a huge passion for this kind of cooking. I’m not a college kid but doesn’t all the same criteria (quick and easy meals) apply to almost all of us?
Who really thinks to themselves, “Oh I really want to spend a lot of time cooking and hope to use every single spice in my kitchen with obscure things from the grocery store.” Yeah. Not a soul.
So this Ham and Rice Skillet is one of many meals to come. Because I have so many ideas my head is going to explode!
Start by sauteeing the onion and garlic in some olive oil. Add the rice to the skillet.
Next, add the some chicken broth.
Add some diced ham.
Bring the mixture to a boil. Reduce the heat to a simmer and cook until the rice is tender.
Add some cheese and green onions. You’re done!
Okay. How simple is that?
OTHER ONE-PAN RECIPES
Yield: 4 servings
- 1 tablespoon olive oil
- 1/4 cup white onion, diced
- 1/2 teaspoon minced garlic
- 3/4 cup uncooked long-grain rice
- 1 1/2 cups low-sodium chicken broth (I like to use Better than Boullion Chicken Base)
- 1 cup diced ham
- 1 cup shredded cheddar cheese
- (optional) 2 tablespoons sliced green onions
In a 10-inch skillet, heat the olive oil over medium heat. Add the onion and garlic. Sautee until onion is soft.
Add the rice, chicken broth, and ham. Bring mixture to a boil, then lower to a simmer. Cover pan and simmer for 15 to 20 minutes or until liquid is absorbed and rice is tender.
Stir in half of the cheddar cheese and then sprinkle the rest on top. Replace cover to pan to melt the cheese. Sprinkle with green onions. Serve!