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Prep 35min
Total35min
Servings4
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Ingredients
1
tablespoon olive oil
1
cup frozen bell pepper and onion stir-fry
1
cup frozen corn
1
(8-oz.) pkg. red beans and rice mix
Water
1
(12-oz.) can luncheon meat, drained, cut into 1/2-inch cubes
2
Italian plum tomatoes, chopped
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Steps
1
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.
2
Add corn, beans and rice mix, and amount of water as directed on package of mix. Bring to a boil. Reduce heat to low; cover and simmer 10 to 15 minutes, stirring occasionally.
3
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.
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