Saffron Rice and Ham Primavera
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2; can be doubled
- 1 cup chopped yellow bell pepper
- 3/4 cup long-grain white rice
- Carbohydrate 82 g(27%)
- Cholesterol 89 mg(30%)
- Fat 18 g(28%)
- Fiber 4 g(15%)
- Protein 37 g(74%)
- Saturated Fat 6 g(29%)
- Sodium 1863 mg(78%)
- Calories 638
Preparation Bring broth, rice and saffron to boil in heavy medium saucepan over high heat. Reduce heat to low, cover and simmer 15 minutes. Place frozen peas atop rice mixture. 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. Add ham and bell pepper and cook until ham begins to brown, stirring frequently, about 5 minutes. Remove skillet from heat. Add rice mixture, tomatoes and 2 tablespoons vinaigrette. Toss, adding more vinaigrette by tablespoonfuls if mixture is dry. Season with salt and pepper. Serve warm or at room temperature.
Preparation Bring broth, rice and saffron to boil in heavy medium saucepan over high heat. Reduce heat to low, cover and simmer 15 minutes. Place frozen peas atop rice mixture. 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. Add ham and bell pepper and cook until ham begins to brown, stirring frequently, about 5 minutes. Remove skillet from heat. Add rice mixture, tomatoes and 2 tablespoons vinaigrette. Toss, adding more vinaigrette by tablespoonfuls if mixture is dry. Season with salt and pepper. Serve warm or at room temperature.
