I was never a believer in SPAM® until my mother-in-law passed down a rice recipe that changed my world. This is an easy, budget-friendly, kid-friendly weeknight meal. We make it every so often when we're low on groceries, or just need a nice, not-too-healthy, but delicious dinner! I use my own homemade broth for a slightly healthier, cheaper alternative, but boxed broth is just as delicious! Great with your favorite hot sauce, or served with fried eggs.


Recipe Summary

35 mins
45 mins
10 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat 2 tablespoons olive oil and butter in a medium saucepan over medium heat. Add onion and cook until soft and golden, 6 to 7 minutes. Add garlic and cook for 1 minute more. Stir in rice until coated and lightly fry for 2 minutes. Pour in broth and season with pepper. Bring to a boil; reduce heat to a gentle simmer and cover. Cook until rice is tender, about 18 minutes.

  • Heat remaining olive oil in a large skillet over medium-high heat. Fry luncheon meat, stirring constantly, until crispy and golden on the edges, about 5 minutes. Add coleslaw and cook until wilted, about 6 minutes. Remove from heat.

  • Transfer cooked rice into the skillet and stir until well mixed.

Cook's Note:

Feel free to use all vegetable broth or a combination of both vegetable and chicken broth.

Nutrition Facts

672 calories; protein 13.5g; carbohydrates 67.8g; fat 38.1g; cholesterol 66.2mg; sodium 1486.6mg. Full Nutrition