Rickshaw Rice

8 ingredients
7 steps

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

Directions

  1. 1
    Brown luncheon meat in butter or margarine.
  2. 2
    Drain pineapple, reserving 3/4 cup syrup.
  3. 3
    Add pineapple, reserved syrup, rice, peas and dill weed in skillet.
  4. 4
    Cover the skillet; reduce heat and simmer for 4 to 5 minutes or until peas are tender.
  5. 5
    Stir in tomatoes.
  6. 6
    Top with sour cream.
  7. 7
    Cover and simmer the rice mixture for 2 minutes.

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