Blend water, tomatoes and bouillon in blender until smooth. Pour into large skillet; bring to boil. Add vegetables; cook 5 min. or until heated through, stirring occasionally. Keep warm.
Whisk eggs in large bowl. Add rice, ham and cheese; mix well. Use 1/4-cup scoop to portion rice mixture for each cake into separate skillet sprayed with cooking spray; flatten each with back of spatula to form 3-inch round. Cook (in batches) on medium-high heat 2 to 3 min. on each side or until firm and golden brown on both sides.
Serve rice cakes topped with sauce.
Rice cakes and sauce can be made ahead of time. Store in separate containers in refrigerator up to 24 hours. Reheat separately just before serving.
Looking for a snack the kids are sure to love? Serve rice cakes with salsa instead of the homemade tomato sauce.
This is a great way to use leftover cooked rice.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.