1 to 2 cups chopped cooked ham (I use leftovers)
1 onion, chopped
1 bell pepper, chopped
3 tbsp. vegetable oil
1 (15 oz.) can beef stock (Swanson)
1 cup water
3/4 cup rice (uncooked)

In a skillet with lid, sauté onion and bell pepper in oil until tender. Add beef stock diluted with 1 cup water, rice and ham. Cover and cook slowly for 30 minutes before serving.

Submitted by: Sherry G.