1 T. cornstarch 1 14-1/2 oz. cans diced tomatoes
1 to 2 T. cold water 3 c. cooked rice
2 T. margarine 1 to 2 T. soy sauce
1 onion, chopped salt and pepper to taste
2 c. cooked ham, chopped
Mix cornstarch and water; set aside. Melt margarine in a skillet over medium heat. Add onion and ham; sauté until onion is opaque. Add tomatoes with juice to skillet. Bring to a boil; stir in cornstarch mixture and cook until thickened. Turn down to low heat and add remaining ingredients. Cook and stir until heated through. Serves 8.
Recipe courtesy Renee Strickland of Gainesville.