Spanish Rice With Ham Recipes

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.

Steps:

• Heat 1 tsp oil in a large skillet.
• Add shrimp and ¼ teaspoon oregano; sauté until is just cooked about 1-2 minutes.
• Remove shrimp.
• Heat remaining 2 teaspoons oil in same skillet.
• Add sweet red pepper, onion and garlic.
• Sauté for 3 minutes until just tender.
• Stir in rice, the remaining ¼ teaspoon oregano and broth.
• Cover and simmer for 15 minutes.
• Stir in tomatoes with juice, salt, pepper flakes and ham.
• Cover and simmer, stirring occasionally for 5 minutes until rice is tender and liquid is absorbed.
• Return shrimp to skillet; heat through, about 1 minute.
• Sprinkle with cilantro.

Steps:

• 1. In a large saucepan melt butter over medium heat. Saute green pepper until crisp tender.
• 2. Stir in ham, undrained stewed tomatoes, tomato juice, peas, and water. Bring to a boil.
• 3. Remove from heat and stir in instant rice. Cover and let stand about 5 minutes or until rice is tender.

Steps:

• Preheat oven to 375 degrees. In a large bowl, combine spinach, rice, milk, eggs, 3/4 cup cheese, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until onion is soft and beginning to brown, about 10 minutes. Add wine and cook until evaporated, about 3 minutes. Add ham and cook until warmed through, about 2 minutes.
• Add ham mixture to spinach mixture and stir to combine. Transfer to four 10-ounce ramekins or an 8-ounce square baking dish; top with 1/4 cup cheese. Bake until warmed through and golden brown on top, 20 to 30 minutes.

Steps:

• In a large skillet, brown the beef, onion, green pepper and rice. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until the rice is tender.

Steps:

• Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
• Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.