One of my favorite things about it was how simple and FAST it made this recipe, so easy. I’ve already made it twice within a week and tried adding different things both times. Feel free to add any extra veggies that you like or you can serve this rice with salad. I really like that it can be a side or a main course, and what’s great is that everyone enjoyed it. Another thing you can change up is what meat you add. If you prefer chicken to pork then go for it, make this your own. Also, I’ve got tons of guys around so it was a no-brainer for me, but the bacon on top is optional.

Basically, it’s all about the sauce and the rest is super versatile. Oh, and I tried it both with white rice and then brown. Personally, I liked the brown rice more and so did most of the gang, but that’s just a preference. Try it both ways so you can decide for yourself and I’d love to know what you guys like better!

I mad a decision not post recipes without first being requested, but this recipe needs to be shared up front:

RECIPE

Yield: 6 - 8 servings

Ingredients

4 cups uncooked brown rice (or white if preferred)
2 cups whole milk
2 1/2 cups cooked ham, cubed
3 medium tomatoes, diced
1/4 cup crispy bacon bits (optional)
1/4 freshly chopped chives (optional)

Comeback Sauce:
1 medium onion, diced
4 cloves garlic, minced
1 medium lemon, juiced
2 tablespoons ketchup
2 tablespoons dijon mustard
1/4 cup chili sauce or sriracha
2 tablespoons worchestershire sauce
4 ounces cream cheese
1 cup mayonnaise
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon sea salt

Instructions

1. Cook the rice according to the package instructions until just tender, not sticky (you still want it to have a slight bite to it). Drain rice and cool a little while you prep the sauce.
2. Combine the onion, garlic, and lemon in a food processor or blender and pulse until combined. Add the remaining ingredients for the sauce and blend until smooth. Combine the sauce, tomatoes, milk, and the rice in a large skillet or a shallow pot and stir until combined. Place over medium high heat and stir occasionally for about 20 minutes until it's heated through. Add the ham and reduce heat to low then cover and simmer until all of the milk is absorbed and the rice is hot and thick.

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D5300 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.

AND A HUGE MASSIVE SHOUT OUT TO@rigaronib for designing my logo!!!! 

   

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