30 minute Paella (of sorts)

Occasionally (OK, usually) I wake up super hungry with nothing ready to eat, so I gather together whatever I have lying around and cook something as fast as I can. This was such a dish, and it turned out really really good.

One can Campbells cream of mushroom soup
2 cups water
One cup rice
7 oz can of Green Giant corn niblets (drained)
8.5 oz can of Lesueur early peas (drained)
8 oz can sliced water chestnuts
1/2 cup baby carrots, chopped
2 cups diced ham (left over from Christmas dinner)

Mix the water and soup in a medium pot and bring to boil. Add the rice, stir, cover, and cook over low heat for 20 minutes. Meanwhile sautee (or steam) the carrots and water chestnuts for 10-15 minutes or until carrots are to your preferred texture. Sautee the diced ham over medium heat for 3-5 minutes or until slightly caramelized.

Add the ham and vegetables to the rice, stir well, cover again and replace over low heat for 5 more minutes. Sprinkle with fresh ground pepper. I didn't have any saffron, unfortunately, but that would have been good.