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Yield
6 to 8 servings

How to Make It

Step 1

Cook rice and chicken bouillon cubes according to rice directions.

Step 2

Melt butter in a large skillet over medium-high heat; add ham, onion, and bell pepper, and sauté until tender. Stir in rice.

Step 3

Combine soup and next 3 ingredients; add to skillet. Spoon into a lightly greased 2-quart baking dish.

Step 4

Bake at 350° for 30 minutes. Sprinkle with almonds, and bake 5 more minutes.

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