Luncheon Meat Rice Supper
|Long grain rice||2⁄3 Cup (10.67 tbs)|
|Finely chopped onion||1⁄3 Cup (5.33 tbs)|
|Frozen peas||10 Ounce (1 Package)|
|Luncheon meat||12 Ounce (1 Can)|
|Condensed cream of chicken soup||10 1⁄2 Ounce (1 Can)|
|Milk||1 Cup (16 tbs)|
|Snipped parsley||1⁄2 Cup (8 tbs)|
|Poultry seasoning||1⁄2 Teaspoon|
In saucepan combine uncooked rice, onion, 1 1/3 cups water, and 1/2 teaspoon salt.
Bring to boiling; reduce heat and simmer for 14 minutes.
Remove from heat; let stand, covered, 10 minutes.
Cook peas according to package directions; drain.
Cut luncheon meat into 1/2-inch cubes.
Combine with rice mixture and peas.
Mix remaining ingredients and dash pepper together.
Stir into rice mixture.
Spread in 10x6x2-inch baking dish.
Cover and bake at 350° for 35 to 40 minutes.