Recipe: Easy Skillet Jambalaya (using red beans and rice mix)

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