Country Rice Salad

Contributed By: Kay Davis


1/4 cup olive oil 10-oz pkg frozen peas, thawed & drained
9 green onions, sliced 1/4" 1/2 cup chopped fresh parsley
1 1/2 tsp paprika 3 1/2-oz pkg sliced pepperoni
1/2 tsp cumin 1 red pepper, cut into inch strips
2 cups rice 1 green pepper, cut into inch strips
2 (14 1/2-oz) cans chicken broth
12-oz can SPAM, cut into 2x1/4 inch strips


In 3-quart saucepan heat oil over medium heat. Add green onions; cook over medium heat, stirring occasionally, until onion is tender. Add paprika and cumin; stir to blend. Add rice, coating grains with oil. Add chicken stock; stir to combine. Cook over low heat until rice is tender and all liquid is absorbed (20 to 30 minutes). Meanwhile, in skillet cook SPAM over medium heat, turning occasionally, until SPAM is heated through (4 to 5 minutes). Add peas and chopped parsley to rice mixture. Stir in remaining ingredients or arrange ingredients on salad. Plate Serve at room temperature. Yield: 6 servings.

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