 | | Directions | - Cook rice according to package directions. Meanwhile, cook ham, bell peppers and onions in large non-stick skillet or wok over medium-high heat, stirring occasionally, for 10 minutes, or until vegetables are crisp-tender.
- Add pineapple, tomatoes, sugar, garlic powder and black pepper; stir. Bring to a boil. Reduce heat to low; simmer 5 minutes.
- Mix cornstarch and reserved pineapple juice in small bowl until well blended. Gradually add to ham mixture, stirring until well blended. Increase heat to medium-high; bring to a boil. Cook 2 minutes, or until sauce is thickened, stirring constantly. Serve over the rice.
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| Ingredients | | - |  | 2 1/2 cups cubed leftover cooked Cook's® Bone-in Ham (1/2-inch cubes) |
| - | | 1 1/2 cups long-grain white rice, uncooked |
| - | | 1 tablespoon cornstarch |
| - | | 1/4 teaspoon ground black pepper |
| - | | 1/4 teaspoon garlic powder |
| - | | 1 tablespoon brown sugar |
| - | | 1 can (14.5 ounces) Diced Tomatoes in Juice, undrained |
| - | | 1 can (20 ounces) pineapple chunks in juice, drained, juice reserved |
| - | | 1 medium onion, chopped (about 3/4 cup) |
| - | | 1 medium green bell pepper, cut into 1-inch chunks (about 1 cup) |
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