Go Back

Asiago Cheese and Cracked Black Pepper Rice with Ham

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main
Author: Hip Foodie Mom


  • 1 tablespoon extra-virgin olive oil
  • 1 small onion peeled and diced
  • 8 oz. cremini mushrooms sliced
  • 2 carrots peeled and chopped
  • 2 cloves garlic minced
  • 1 bunch kale chopped (about 3 to 4 cups)
  • Salt and pepper
  • 1 package Knorr Selects Asiago Cheese and Cracked Black Pepper Rice
  • 2 cups Knorr Homestyle Chicken Stock or water
  • 2 cups cooked leftover ham diced or cubed
  • fresh parsley diced fine


  • Using a large sauté pan over medium high heat, heat the olive oil and add the onions and sauté for a few minutes. Add the mushrooms, carrots and garlic and continue to cook for another 2 to 3 minutes. Add the kale and sauté for a few more minutes. Season with salt and pepper.
  • In the same pan, pour in the Knorr Selects Asiago Cheese and Cracked Black Pepper Rice, the chicken stock and stir together. Bring to a boil, then lower the heat to medium and boil, uncovered, for about 10 minutes, while stirring frequently until your rice is tender and the sauce is creamy. You can also skip the stock and follow the preparation instructions on the back of the packet, which call for water and milk.
  • During the last 5 minutes of cooking, add in the diced ham and mix together with the rice.
  • Turn off the heat. Taste and season with more salt and pepper if needed. Garnish with some fresh parsley, serve and enjoy!