Ingredients

4 cups uncooked brown rice (or white if preferred)
2 cups whole milk
2 1/2 cups cooked ham, cubed
3 medium tomatoes, diced
1/4 cup crispy bacon bits (optional)
1/4 freshly chopped chives (optional)
Comeback Sauce:
1 medium onion, diced
4 cloves garlic, minced
1 medium lemon, juiced
2 tablespoons ketchup
2 tablespoons dijon mustard
1/4 cup chili sauce or sriracha
2 tablespoons worchestershire sauce
4 ounces cream cheese
1 cup mayonnaise
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon sea salt
Instructions

Cook the rice according to the package instructions until just tender, not sticky (you still want it to have a slight bite to it). Drain rice and cool a little while you prep the sauce.
Combine the onion, garlic, and lemon in a food processor or blender and pulse until combined. Add the remaining ingredients for the sauce and blend until smooth. Combine the sauce, tomatoes, milk, and the rice in a large skillet or a shallow pot and stir until combined. Place over medium high heat and stir occasionally for about 20 minutes until it's heated through. Add the ham and reduce heat to low then cover and simmer until all of the milk is absorbed and the rice is hot and thick.