EASY SKILLET JAMBALAYA
1 tablespoon olive oil
1 cup frozen bell pepper and onion stir-fry
1 cup frozen corn
1 (8 ounce) package red beans and rice mix
1 (12 ounce) can luncheon meat (like Spam), drained and cut into 1/2-cubes
2 Italian plum tomatoes, chopped
Chopped fresh parsley (optional, for garnish)
Heat oil in large skillet over medium heat until hot. Add bell pepper and onion stir-fry; cook and stir 2 minutes or until crisp-tender.
Add corn, beans and rice mix, and water. Bring to a boil. Reduce heat to low; cover and simmer 10 to 15 minutes, stirring occasionally.
Add luncheon meat and tomatoes; stir gently to mix. Cook 3 to 5 minutes or until rice is tender, stirring occasionally. If desired, garnish with chopped fresh parsley.
Makes 4 servings (1 1/2 cups each)
Source: Recipe booklet: Pillsbury Fast Meals and Sweet Treats: Come and Eat!, Winter, 2003, Vol. 5 No. 1
1 tablespoon olive oil
1 cup frozen bell pepper and onion stir-fry
1 cup frozen corn
1 (8 ounce) package red beans and rice mix
1 (12 ounce) can luncheon meat (like Spam), drained and cut into 1/2-cubes
2 Italian plum tomatoes, chopped
Chopped fresh parsley (optional, for garnish)
Heat oil in large skillet over medium heat until hot. Add bell pepper and onion stir-fry; cook and stir 2 minutes or until crisp-tender.
Add corn, beans and rice mix, and water. Bring to a boil. Reduce heat to low; cover and simmer 10 to 15 minutes, stirring occasionally.
Add luncheon meat and tomatoes; stir gently to mix. Cook 3 to 5 minutes or until rice is tender, stirring occasionally. If desired, garnish with chopped fresh parsley.
Makes 4 servings (1 1/2 cups each)
Source: Recipe booklet: Pillsbury Fast Meals and Sweet Treats: Come and Eat!, Winter, 2003, Vol. 5 No. 1
MsgID: 3153851
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 03-05 thru 03-31-11 Daily Recipe Swap - ...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 03-05 thru 03-31-11 Daily Recipe Swap - ...
Board: Daily Recipe Swap at Recipelink.com
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