Spanish Rice with Ham

Ingredients

• 1ham steak
• 45 ml (3 tablespoons)olive oil
• 1 largeonion
• 1green pepper
• 3 clovesgarlic, minced
• 370 g (2 cups)extra-long-grain rice
• 28 g (2 tablespoons)butter
• 794 g (1 28-ounce can)petite diced tomatoes
• 2 teaspoonssalt
• 1 teaspoonblack pepper
• 1/2 teaspoondried oregano
• 1/2 teaspoondried thyme
• 1/4 teaspoonred pepper flakes
• 710 ml (3 cups)water

Instructions

1. 1

   Brown the ham

   Cut the ham steak into 1.25 cm cubes. Heat the olive oil in a large frying pan over medium-high heat and cook the ham for 3 minutes, or until browned.

2. 2

   Chop the vegetables

   While the ham browns, dice the onion and green pepper and mince the garlic.

3. 3

   Sauté the vegetables

   Lift the browned ham from the pan with a slotted spoon. Add the onion, green pepper and garlic, then sauté for 2 minutes.

4. 4

   Measure the spices

   While the vegetables cook, measure out the salt, pepper, oregano, thyme and red pepper flakes.

5. 5

   Bring to a boil

   Add the rice, butter, tomatoes with their juice, cooked ham, measured spices and water. Stir, bring to the boil over high heat and taste for seasoning; add more if you like.

6. 6

   Simmer the rice

   Once boiling, turn the heat to low, or to a setting that keeps a gentle simmer, and cover the pan. Cook for 20 minutes, or until the rice is tender. Stir occasionally with a fork during the first 15 minutes, then leave the rice undisturbed for the final 5 minutes.

What is Spanish rice with ham?

Spanish rice with ham is a tomato-based rice dish cooked in one pan with vegetables, seasonings and pieces of ham. This version is a straightforward, home-style meal rather than a traditional Spanish paella.

Browning the ham first builds savoury flavour in the pan, while the rice simmers with the tomatoes and water. That lets the grains take on the seasoned cooking liquid as they soften.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 25g protein, 60g carbs, 14g fat.

Most of the carbohydrates come from the rice, while the ham contributes much of the protein. Olive oil and butter account for much of the fat, with additional contributions from the ham. Pair a serving with salad or extra vegetables for a more balanced plate.

Why brown the ham first?

Ham: Cut it into evenly sized cubes so they brown at a similar rate during the 3-minute cook. Lift the pieces out before adding the vegetables, then return them with the rice and liquid.

Olive oil: The oil helps brown the ham and gives the onion, pepper and garlic a little fat to cook in. Keep the heat at medium-high for the first stage.

Get the vegetables ready

Onion and pepper: Dice them before adding them to the pan so they soften during the brief 2-minute sauté. They will continue cooking as the rice simmers.

Garlic: Mince it and add it with the other vegetables. Keep the mixture moving so the garlic has less chance to scorch.

How to simmer the rice

Liquid: Add the tomatoes with their juice and the measured water, then stir everything together before bringing it to the boil. The pan needs a lid for the covered simmer.

Heat: Once the mixture boils, reduce the heat to a gentle simmer. A vigorous boil under the lid can make the liquid evaporate too quickly before the rice is tender.

Check the texture and seasoning

Doneness: The rice is ready when it is tender, after about 20 minutes of covered cooking. If it still feels firm, use tenderness as the cue rather than relying only on the clock.

Stirring: Stir occasionally with a fork for the first 15 minutes, then leave it alone for the final 5 minutes as directed. Taste for seasoning before the simmer and add more if desired.

What to serve alongside it

The ham and rice make a filling centrepiece, so a simple green salad or steamed vegetables can add freshness to the plate. Serve the rice hot, straight from the pan.

Because the dish already includes rice, vegetables and ham, keep any side dish uncomplicated. A crisp salad is a useful contrast to the soft, tomato-rich rice.

Recipe notes & tips

• Cut the ham into evenly sized cubes so the pieces brown consistently.
• Measure the spices while the vegetables cook to keep the short preparation moving.
• Add the tomatoes with all their juice, as specified, before measuring in the water.
• Use a lid that fits the pan well to help the rice simmer evenly.
• Taste the mixture for seasoning before it goes under the lid.

Variations

• More vegetables: Add extra diced green pepper alongside the listed vegetables.
• Milder flavour: Leave out the red pepper flakes for a less spicy result.
• Herb balance: Adjust the oregano and thyme to suit your preferred seasoning.
• Fresh finish: Scatter chopped parsley over the rice just before serving.
• Salad side: Serve with a crisp green salad for a fresh contrast.

Common mistakes to avoid

• Uneven ham cubes: Cut them to roughly 1.25 cm so they brown at a similar pace.
• Skipping the browning: Cook the ham in the oil first to develop colour before removing it.
• Scorching the garlic: Add it with the onion and pepper and sauté for only the stated 2 minutes.
• Boiling too hard: Reduce the heat after the mixture boils so the rice cooks at a gentle simmer.
• Stirring at the end: Leave the rice undisturbed for the final 5 minutes of cooking.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until piping hot, adding a small splash of water if the rice seems dry.

Frequently asked questions