This colorful creamy rice dish is perfect for using leftover ham.
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4 cups chicken broth
1 cup water
1/4 cup Half Stick (1/4 cup) Land O Lakes® Butter with Olive Oil & Sea Salt
1 small (1/2 cup) onion, chopped
1/2 teaspoon finely chopped fresh garlic
1 1/2 cups Arborio rice or short grain white rice
2 medium sweet potatoes, peeled, cut into 1/2-inch cubes
1/2 teaspoon salt
1/2 pound (2 cups) cooked ham, cut into 1/2-inch cubes
1/2 cup Land O Lakes® Half & Half
1 tablespoon chopped fresh oregano leaves
1/2 cup grated Parmesan cheese
Freshly ground pepper
*Substitute Land O Lakes® Butter.
**Substitute 1 teaspoon dried oregano leaves.
Place broth and water in 4-quart saucepan; cook over medium heat until mixture just comes to a boil. Keep warm.
Meanwhile, melt 2 tablespoons butter in 12-inch skillet over medium heat until sizzling; add onion and garlic. Cook 1-2 minutes or until just softened. Add rice; continue cooking, stirring constantly, 2-3 minutes or until rice just starts to brown. Stir in 1 cup broth, sweet potatoes and salt. Cook, stirring occasionally, until liquid is almost absorbed. Continue adding broth 1/2 cup at a time, stirring occasionally, 19-21 minutes or until liquid is absorbed each time and rice is almost tender.
Stir in ham, remaining 2 tablespoons butter, half & half and oregano. Cook, stirring often, 5-6 minutes or until rice is tender and liquid is absorbed. Stir in cheese. Season to taste with freshly ground pepper.
For the best color and flavor, use deep-colored sweet potatoes, such as dark orange or red.
Cooked ham is an easy way to add flavor to weeknight dishes and after Easter you're bound to have an abundance of leftover ham! We've rounded up some our best whole ham recipes and our favorite ways to use the leftovers.