ORIENTAL RICE

This recipe is from an early 1970’s cookbook and is supposed to be a sort of Chinese dish, but it really isn’t, in fact it doesn’t sound that good but is an interesting recipe nevertheless.

INGREDIENTS

12 ounce can luncheon meat, cubed

2 tablespoons butter or margarine

20.5 ounce can pineapple chunks, drained, reserved ¾ cup liquid

2 cups cooked rice

10 ounce package of frozen peas

1 teaspoon dried, crushed dillweed

1 cup cherry tomatoes, halved

½ cup sour cream

DIRECTIONS

Brown the meat in butter.

Add pineapple, reserved liquid, rice, peas and dillweed.

Cover the skillet, reduce to medium and simmer until peas are tender, about 4 to 5 minutes.

Stir in tomatoes and then top with sour cream.

Cover and simmer until tomatoes are hot, about 2 minutes.

Makes 4 to 6 servings