2 1/2 c. precooked rice (Minute rice)
1 (16 oz.) can apricot halves
1 1/2 lbs. cooked ham, cut in strips (about 3 c.)
2 green peppers, in 1-inch pieces or less
1 c. chicken broth
1/3 c. sugar
1/4 c. vinegar
3 tbsp. butter
3 tsp. soy sauce
1/4 c. cornstarch

Cook rice just before serving meal.

HAM SAUCE:

Drain apricots, reserve syrup. Combine syrup, ham, green pepper, 3/4 cup chicken broth, sugar, vinegar, butter and soy sauce. Bring mixture to boiling, cover and simmer for 10 minutes.

Blend cornstarch and remaining 1/4 cup cold chicken broth. Add to ham mixture. Cook, stirring to boiling and boil 2 minutes more. Add apricots. Remove from heat. Spoon sauce over hot rice. 6 servings.