14 oz can pineapple tidbits, drained and juice reserved
14 oz can sliced mango, drained, juice reserved, chopped
1/2 cup finely chopped red onion
2 tbsp finely chopped fresh cilantro or parsley
2 tbsp lime juice
1 cup long grain white rice
2 tsp chicken bouillon powder
1 tsp hard margarine or butter
2 tsp dijon mustard
1 ham steak (about 1 lb)
1 tbsp brown sugar, packed
Instructions
Pineapple Mango Salsa: Combine pineapple, mango, red onion, cilantro or parsley, and lime juice. Makes about 2 1/2 cups salsa. Set aside.
Juicy Rice: Measure 1 tbsp reserved pineapple juice into small cup. Set aside. Combine remaining pineapple and mango juice in 2 cup liquid measure. Add enough water to make 2 cups liquid. Pour into medium saucepan.
Add rice, bouillon powder and margarine. Stir. Bring to a boil on high. Reduce heat to medium-low. Cover. Simmer for 15 to 20 minutes, without stirring, until rice is tender. Remove from heat. Fluff with fork. Cover to keep warm. Makes about 3 cups rice.
Ham Steak: Add mustard to pineapple juice in small cup. Stir until smooth. Place ham steak on greased foil-lined baking sheet. Brush with mustart mixture. Sprinkle with brown sugar. Broil 6 inches from heat in oven for about 5 minutes until ham is heated through and brown sugar is bubbling. Cut into 4 pieces.
Remove to small serving plate. Add 1 1/4 cups salsa to juicy rice. stir well. Remove to medium serving bowl. Serve remaining salsa with ham and rice.
Serving
Suggestions
4 servings, each: 529 calories, 12.3 g fat (6 g mono, 2.1 g poly, 4 g sat), 74 g carb, 3 g fiber, 31 g protein, 2087 mg sodium.
Originally Submitted
1/13/2008
0 Out of 5 from
0 reviews
You can add this Tropical Ham recipe to your own private DesktopCookbook.
