1 fresh pineapple, peeled, packed in juice
1 tablespoon olive oil
1 ounce cooked long grain rice
12 ounces cooked ham, coarsely chopped
1 cup chopped or sliced sweet peppers
1 jalapeno pepper, sliced
1/2-15 ounce can black beans, rinsed and drained (3/4 cup)
1.Remove pineapple from container, reserving juice. Cut pineapple in 3/4-inch slices; discard core if present. Heat oil in 12-inch skillet over medium-high heat; add pineapple slices. Cook 3 to 4 minutes or until beginning to brown. Divide pineapple among four plates.
2.Meanwhile, prepare rice according to package directions. Add ham and peppers to skillet; cook 3 minutes, stirring occasionally. Add beans and rice. Cook, stirring occasionally, 3 minutes or until heated through. Stir in reserved pineapple juice. Serve with lime wedges. Makes 4 servings.
Recipe shared from: http://www.bhg.com/recipe/pork/cuban-fried-rice/