Recipes
Ham and Rice Skillet Supper
M E W P N
Ingredients
1 (20-oz.) can pineapple chunks
2 1/2 cups chicken broth
1 cup uncooked white rice
2 tsp. curry powder
dash of ground red pepper
1/2 lb. fresh snow peas
1/2 lb. cooked ham, cut into chunks
Directions
Drain pineapple, reserving juice. Set aside. In large skillet, combine pineapple juice, chicken broth, rice, curry powder, and red pepper. Heat until boiling, stirring occasionally. Reduce heat, cover, and simmer 25 minutes. Remove from heat and fluff rice with fork. Cover, let stand 5 minutes. Cut snow peas in half, widthwise. Add to rice mixture. Stir in pineapple chunks and ham. Over medium heat, stirring occasionally, cook 2 minutes or until hot.
Note: You may make this recipe soy-free by using homemade chicken broth.
This recipe appears in The Food Allergy News Holiday Cookbook.
Comments
I have read somewhere that egg is used as a clarifying agent in some chicken broths. If you are unsure always call the 800 numbers they are always helpful and can tell you if egg is in their product.
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