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HEAT dressing in large skillet on medium-high heat. Add meat; cook 2 min. or until browned. Remove meat from skillet; set aside. Keep warm.
ADD rice and ham to skillet. Cook 2 min., stirring occasionally. Stir in water and seasoning mix. Bring to boil; cover. Reduce heat to low; cook 15 min. or until rice is tender.
STIR in meat, pigeon peas and tomatoes; cover. Cook 5 to 10 min. or until heated through. Top with sour cream before serving.