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Categories:Viewed: 59 - Published at: 9 years ago
Ingredients
- 1 (12 oz.) can luncheon meat, cubed
- 2 Tbsp. butter or margarine
- 1 (20 oz.) can pineapple chunks
- 2/3 c. long grain rice, cooked
- 1 (10 oz.) pkg. frozen peas
- 1 tsp. dried dill weed
- 1 c. cherry tomatoes, halved
- 1/2 c. dairy sour cream
Method
- Brown luncheon meat in butter or margarine.
- Drain pineapple, reserving 3/4 cup syrup.
- Add pineapple, reserved syrup, rice, peas and dill weed in skillet.
- Cover the skillet; reduce heat and simmer for 4 to 5 minutes or until peas are tender.
- Stir in tomatoes.
- Top with sour cream.
- Cover and simmer the rice mixture for 2 minutes.
