Creamy Ham and Mushroom Rice
Tender mushrooms, savory ham and ready-to-eat rice come together in a smooth cream cheese sauce for a comforting microwave meal.
4 min
Prep
10 min
Cook
1
Serves
580
Calories
Macros · per serving
30g protein
70g carbs
20g fat
Ingredients
For 1 servings
- 200 g shelf-stable ready-to-eat white rice
- 100 g commercially fully cooked ham
- 150 g mushroom
- 40 g cream cheese
- 30 ml water
- 0.5 g garlic powder
- 0.25 g black pepper
Instructions
- 1
Thinly slice the mushrooms and dice the fully cooked ham. Put the mushrooms in a 1.2-litre wide microwave-safe bowl and cover with a vented microwave-safe lid.
- 2
Using a 1000-watt microwave at 100% power, cook the mushrooms for 2 minutes. Carefully uncover, stir and rotate the bowl half a turn. Cover again and microwave at 100% power for 1 minute, until softened. Keep the mushroom juices in the bowl.
- 3
Add the ready-to-eat rice, breaking up any clumps, followed by the ham, cream cheese, water, garlic powder and black pepper. Stir and cover with the vented lid.
- 4
Microwave at 100% power for 2 minutes. Stir thoroughly, including around the edges, and rotate the bowl half a turn. Cover and microwave at 100% power for 1 minute. Stir and check several spots with a food thermometer; all should reach 165°F/74°C. If needed, continue at 100% power in 30-second intervals, stirring and checking after each. Let stand covered for 3 minutes, then stir and confirm the temperature is at least 165°F/74°C before eating.
- 5
Keep the ham, cream cheese and mushrooms refrigerated at or below 40°F/4°C before preparation. Refrigerate any leftovers within 2 hours.
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