Meat And Rice Skillet
|Chopped onion||1⁄2 Cup (8 tbs) (Fresh Or Frozen)|
|Green pepper||1⁄2 Cup (8 tbs), chopped (Fresh Or Frozen)|
|Cooking oil||2 Tablespoon|
|Canned tomatoes||29 Ounce, cut up (1 Can)|
|Canned luncheon meat||12 Ounce, cut into cubes (1 Can)|
|Water||1 3⁄4 Cup (28 tbs)|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Garlic powder||1⁄4 Teaspoon|
|Bottled hot pepper sauce||3 Drop|
|Uncooked packaged precooked rice||1 1⁄2 Cup (24 tbs)|
In large skillet cook onion and green pepper in hot oil till tender.
Stir in tomatoes, cubed luncheon meat, water, paprika, bay leaf, thyme, oregano, garlic powder, bottled hot pepper sauce, and pepper.
Cover; simmer 15 minutes.
Stir in rice.
Cover; simmer 2 minutes more.
Remove pan from heat; let stand, covered, for 5 minutes.
Remove bay leaf before serving.