Spanish Rice With Ham

lazyme's Note:

This is a quick side dish to serve with Mexican entrees. We like spicy, so I usually add some spices to kick it up a notch, but it's good as is. It also freezes well.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 2 tablespoons butter
• ½ cup green pepper , chopped
• 2 cups ham , cubed
• 1 (15 ounce) can Mexican-style stewed tomatoes
• 1 cup tomato juice
• ½ cup frozen peas
• ¼ cup water
• 1 cup instant rice

Directions:

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. Remove from heat and stir in instant rice. Cover and let stand about 5 minutes or until rice is tender.

Reviews

[Caroline Cooks]

I did add onions as suggested by a reviewer and left out the green peas. Very tasty! Made for ZWT3.

[Julie B's Hive]

Needed onions in my opnion and a little more spice but still very good. We had the rice with breakfast when it was fresh then froze the last of it in 5 single serve portions. I used my Seal-a-Meal and they kept well. I microwaved them 2 1/2 minutes at 30 second intervals and will have these with the girls for lunch this afternoon. Made your recipe as a Spain Freezer Pleaser Challenge for ZWT3. TFS, I'll do these again.

[Annacia]

I used this as my full dinner with brown rice cooked from scratch. I used V8 and 1/2 of a fresh tomato for the canned tomato (I made 2 servings). As did Kit I added onion and some garlic, also a good amount of Southwest seasoning. The ham makes it very tasty and this is a grand quick meal in a bowl. Thanks Lazyme.