0 made it | 0 reviews |
"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."
Added to shopping list. Go to shopping list.
Ingredients45 m servings 672
Original recipe yields 4 servings
- 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.
You might also like
- Cook's Note:
- Feel free to use all vegetable broth or a combination of both vegetable and chicken broth.
Per Serving: 672 calories; 38.1 67.8 13.5 66 1487 Full nutrition