Saffron Rice and Ham Primavera
   Servings: 2
  • 11 oz chicken broth, canned low-salt
  • 3/4 cup long-grain white rice
  • 3/4 cup frozen peas, unthawed
  • 11 oz ham, diced
  • 1 cup yellow bell pepper, chopped
  • 1 cup cherry tomatoes, halved
  • 2 tbsp balsamic vinaigrette, bottled
  • Salt & pepper to taste
  • 1/2 tsp Saffron threads, crumbled
  1. Bring broth, rice and saffron to boil in heavy medium saucepan over high heat. Then reduce heat to low, cover and simmer for 15 minutes.
  2. Place frozen peas on top of rice mixture. Cover and cook until rice is tender, peas are cooked through and broth is absorbed for about 4 minutes.
  3. Heat heavy large skillet and add ham and bell pepper and cook until ham begins to brown, stirring frequently for about 5 minutes.
  4. Remove skillet from heat. Add rice mixture, tomatoes and 2 tablespoons vinaigrette.
  5. Add more vinaigrette while tossing by tablespoonfuls if mixture is dry. Serve hot.
    Note: Steamed asparagus and a French baguette are good accompaniments.