A stovetop supper built on honey ham, rice, and whatever vegetables make sense to have on hand. The ham brings salt and sweet to the pan without fussing; dinner comes together in thirty minutes flat.

Serves 2. 35 minutes, 10 at the stove.

About 810 calories a serving, 34 g protein, 107 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Dice 6 ounces of Oscar Mayer honey ham into 1/4-inch cubes. Dice 1 medium onion and mince 2 cloves of garlic. Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering.
2. Add the diced onion and cook for two minutes, stirring, until it softens. Stir in the garlic and ham, cooking for one minute more until fragrant.
3. Pour in 1 cup of rice and stir constantly for two minutes to coat each grain with oil. The rice should look slightly translucent at the edges.
4. Add 2 cups of chicken broth to the pan, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to low and cover.20 min
5. Simmer for eighteen to twenty minutes until the rice is tender and the liquid is absorbed. Taste and season with salt and pepper as needed, remembering the ham contributes salt.

Note Swap diced bell peppers or frozen peas into the pan with the broth if you have them. Leftovers keep covered in the fridge for three days and reheat gently with a splash of water. Serve with a green salad or steamed vegetables on the side.