Go Back
Ham, Broccoli and Cheddar Rice
Rachel Kim

Ham, Broccoli and Cheddar Rice

This is sturdy, salty comfort food built from fully cooked ham and converted rice. Frozen broccoli can take the covered bake without dissolving, especially if the florets are medium rather than finely chopped. Stir in the cheese at the end so the sauce stays smooth instead of separating under the foil.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 52 minutes
Total Time 1 hour 2 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 cups dry converted long-grain rice
  • 2 cups diced fully cooked ham
  • 3 cups frozen broccoli florets
  • 2 1/4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 tsp onion powder
  • 1/4 tsp black pepper
  • 1 1/2 cups shredded sharp cheddar cheese

Method
 

  1. Heat the oven to 375°F and coat a 9-by-13-inch baking dish with cooking spray.
  2. Stir the converted rice, ham, broccoli, broth, milk, onion powder and black pepper together in the dish.
  3. Press the rice under the liquid, seal the dish tightly with foil and bake for 40 minutes.
  4. Test grains from the center; if they are firm, stir in 2 tablespoons hot broth, reseal and bake for 5 to 10 minutes more.
  5. Fold the cheddar into the tender rice until it melts through the sauce.
  6. Rest the casserole for 8 minutes before serving.