3/4 c. butter
1/2 c. green pepper, chopped
2 c. slivered, cooked ham
4 oz. canned pineapple
2 tbsp. brown sugar
1 1/2 tbsp. cornstarch
1 1/2 tbsp. vinegar
1 1/2 tsp. prepared mustard
1/8 tsp. pepper
3/4 c. cold water
1 1/3 c. precooked rice

Melt half of butter in skillet. Add green pepper and slivered or cubed ham. Cook 5 minutes. Drain pineapple, reserving liquid. Cut slices into bite-size pieces.

Mix liquid, brown sugar, cornstarch, vinegar, mustard, pepper and cold water; stir into ham mixture. Cook, stir until thickened. Add pineapple; heat. Prepare rice as directed on package. Then add remaining butter to rice. Serve ham mixture over rice. Serves 4.