- 1/2 cup chopped green pepper
- 1/4 cup butter or margarine
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 1/2 cup mayonnaise
- 2 cups cooked rice
- 2 cups cubed fully cooked ham
- 1 (8 ounce) can sliced water chestnuts, drained
- 1/4 cup grated Parmesan cheese
- 1 (2 ounce) jar diced pimientos, drained
- 1/2 teaspoon salt
- In a large skillet, saute green pepper in butter until tender. Stir in flour until blended; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in mayonnaise until blended. Stir in remaining ingredients; heat through.