Directions

1. In a saucepan with a lid, heat chicken broth on high heat to boiling.
2. Stir in rice, cover and reduce heat to lowest setting.
3. Cook without lifting cover for 50 minutes.
4. Pour olive oil into a non-stick skillet.
5. Dice ham and add to skillet. Heat on medium heat until ham is lightly browned.
6. Add cooked rice and cover. Meanwhile dice onion and green beans.
7. Add onion, garlic, green beans, salsa and salad dressing to rice. Stir well to blend.
8. Continue cooking over medium heat stirring often.
9. When rice has reached desired crunchiness, turn heat to low and sprinkle grated cheese over the top.
10. Sprinkle with cilantro and allow cheese to melt.
11. Great with tortilla chips and salsa!

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