Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ⅔ cup | Long-grain white rice; uncooked |
| ½ cup | Onions; chopped |
| 1⅓ cup | Water |
| ½ teaspoon | Salt |
| 2 cups | Frozen green peas; thawed and cooked |
| 12 ounces | Spam® Lite luncheon meat; cubed |
| 10¾ ounce | Low-fat cream of mushroom soup |
| 1 cup | Skim milk |
| ½ teaspoon | Poultry seasoning |
Preheat oven to 350. Prepare a 10 x 6 x 2" pan with cooking spray; set aside. In a saucepan, combine rice, onions, water, and salt. Bring to a boil. Reduce heat and simmer 15 minutes, or until rice is done. Remove from heat and let stand covered for ten minutes. Add peas, meat cubes, soup, milk, and poultry seasoning. Mix well. Spread into prepared pan. Cover and bake for 40 minutes.
Per serving: 269 Calories; 9g Fat (30% calories from fat); 16g Protein; 31g Carbohydrate; 46mg Cholesterol; 930mg Sodium Recipe by: Better Homes & Gardens, Meat Stretcher Cookbook Posted to MC-Recipe Digest V1 #803 by "Anita A. Matejka" <matejka@...> on Sep 24, 97