Ingredients
1
can (20 ounces) pineapple chunks in juice, drained and juice reserved
1 1/2
cups chicken broth
2/3
cup uncooked regular long-grain rice
2
teaspoons curry powder
1/8
teaspoon ground red pepper (cayenne)
1
package (6 ounces) frozen snow (Chinese) pea pods, thawed
1/2
pound fully cooked ham, cut into 1/2-inch pieces
Preparation
Mix reserved pineapple juice, the broth, rice, curry powder and red pepper in 10-inch skillet. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 20 minutes (do not lift cover or stir); remove from heat. Fluff rice lightly with fork. Cover and let steam 5 minutes.
Cut each pea pod crosswise in half. Stir pea pods, pineapple and ham into rice mixture. Cook over medium heat about 2 minutes, stirring once or twice, until hot.
