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Bring to boil in heavy medium saucepan over high heat:
1 1/3 cups canned low-salt chicken broth
3/4 cup long-grain white rice
1/4 teaspoon crumbled saffron threads
Reduce heat to low, cover and simmer 15 minutes. Top with:
3/4 cup frozen peas (unthawed)
Cover and cook until rice is tender, peas are cooked through and broth is absorbed, about 4 minutes longer.
Meanwhile, heat heavy large skillet over high heat and cook stirring frequently Approximately 5 minutes:
1 1/2 cups diced HoneyBaked Ham
1/2 chopped yellow bell pepper
1/2 chopped green bell pepper
Remove skillet from heat and add rice mixture and:
1 cup cherry tomatoes, halved and seeded
2 tablespoons (or more) bottled balsamic vinaigrette
Toss, adding more vinaigrette by tablespoonfuls if mixture is dry. Season with salt and pepper.
Serve warm or at room temperature.
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