The Pioneer Woman Tasty Kitchen
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Veggie, Ham & Cheese Rice Bake

4.92 Mitt(s) 12 Rating(s)12 votes, average: 4.92 out of 512 votes, average: 4.92 out of 512 votes, average: 4.92 out of 512 votes, average: 4.92 out of 512 votes, average: 4.92 out of 5

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Level: Easy

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Description

The contents of my fridge and pantry went into this meal and it was delicious!

Ingredients

  • 2 Tablespoons Butter
  • ½ whole Medium Onion, Diced
  • 1 whole Large Carrot, Peeled And Diced
  • ½ cups Sweet Corn (from About 1 Ear Of Corn)
  • 4 ounces, weight Deli Ham
  • 2 cups Steamed Broccoli
  • 1 can (10.75 Oz. Can) Condensed Cream Of Chicken Soup
  • 2 pinches Ground Thyme
  • Salt And Pepper, to taste
  • 1 cup Long Grain White Rice
  • 2 cups Water
  • 1-½ cup Grated Medium Cheddar Cheese

Preparation

Preheat oven to 350ºF. Lightly grease a baking dish and set aside. (Use a 9×9 square dish or one that is slightly larger.)

Place a large skillet over medium heat and melt the butter. Saute onions, carrot, corn, and ham for 5-7 minutes or until veggies start to soften. Stir in broccoli and cream of chicken soup. Once the soup starts to melt into the veggies, add in seasonings, rice and water. Stir to incorporate and remove any lumps. Melt cheese into the mixture and pour the entire contents of the skillet into the prepared baking dish. Bake 40 minutes or until rice is completely cooked and no liquid remains. Serve hot.

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12 Reviews

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lorelei on 12.5.2013

Great recipe. The family ate it up. My only complaint was that after 40 minutes of baking, most of the liquid was gone and the rice on the bottom was cooked but the rice on the top was either not completely cooked and/or was drying up because of the baking. Either way, the rice was a bit on the hard side on the top. I would definitely make this recipe again but will have to modify it by cooking it a bit on the stovetop longer after adding the rice and liquid or cover the baking dish for part of the time. Anyway, thanks for the delicious recipe.

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Shyla on 12.4.2013

Very easy and tasty! It did take about an hour to cook in my oven though.

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skinnycook on 6.10.2013

Loved this! I took ‘Allison at Novice Life’s’ suggestion and used chicken broth instead of water. Good idea! Next time I’ll use 2 1/2 cups of chicken broth or 2 cups chicken broth and 1/2 cup water because it needed a little more liquid. I also used a 9 x 13 pan and it was the perfect size. Whole family loved it and we agreed that it would make a great family reunion dish.

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Pippi on 4.19.2013

Tasty recipe! Very adaptable to what your family enjoys for veggies.

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Maren Pederson on 11.1.2012

Great, easy meal.

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