HoneyBaked Ham & Saffron Rice Primavera

Bring to boil in heavy medium saucepan over high heat:
   1 1/3 cups canned low-salt chicken broth
   3/4 cup long-grain white rice
   1/4 teaspoon crumbled saffron threads

Reduce heat to low, cover and simmer 15 minutes. Top with:
   3/4 cup frozen peas (unthawed)

Cover and cook until rice is tender, peas are cooked through and broth is absorbed, about 4 minutes longer.

Meanwhile, heat heavy large skillet over high heat and cook stirring frequently Approximately 5 minutes:
   1 1/2 cups diced HoneyBaked Ham
   1/2 chopped yellow bell pepper
   1/2 chopped green bell pepper

Remove skillet from heat and add rice mixture and:
   1 cup cherry tomatoes, halved and seeded
   2 tablespoons (or more) bottled balsamic vinaigrette

Toss, adding more vinaigrette by tablespoonfuls if mixture is dry. Season with salt and pepper.

Serve warm or at room temperature.

Serves 2

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