1 20-oz can pineapple chunks, undrained
2 t vegetable oil
1 onion, minced
1 c uncooked converted rice
1¾ c chicken broth
1 c baked ham cubes
½ t each, garlic powder, dried thyme leaves and fines herbes
¼ t crushed red pepper flakes
1 t salt (optional)
2 c fresh or frozen cut green beans, cooked

Drain pineapple, reserving ¼ c juice. Heat oil in large skillet over medium-high heat until hot. Add onion and rice; cook and stir 5 minutes. Stir in reserved juice, chicken broth, ham, garlic powder, thyme, fines herbes, and red pepper.

Cover, reduce heat to low and simmer 20 minutes or until liquid is absorbed. Stir in salt, if desired. Stir in pineapple and green beans. Heat through. Serve with tossed green salad, if desired.