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Rickshaw Rice Skillet Meal
By Vicki McClure Davidson
Do-it-yourself, cost-cutting recipe that mimics those packaged boxes of "skillet meat helper" meals (minus the meat, usually hamburger or chicken, that you have to buy separately). A box of "skillet meat helper" costs much more than a DIY skillet meal.
Also, DIY "skillet meat helper" meals take about the same amount of time to prepare and cost a fraction of what a pricey manufactured "meat helper" box, with a bit of dehydrated potato or rice or pasta and a puny little packet of powdered flavoring stuff, costs.
I found this easy, cheap-to-make skillet rice recipe in the Better Homes and Gardens' 1972 Easy Skillet Meals cookbook.
Double the recipe for those nights when the kids have friends over or you want leftovers for another meal.
This low-cost, Asian-inspired skillet dish is a complete meal, with meat, rice, fruit, and vegetables.
Rickshaw Rice Skillet Meal Recipe
- 1 12-oz. can luncheon meat, cubed
- 2 T. butter or margarine
- 1 20-1/2-oz can pineapple chunks
- 2/3 c. long grain rice, cooked (about 2 cups)
- 1 10-oz package frozen peas
- 1 tsp. dried dillweed, crushed
- 1 c. cherry tomatoes, halved
- 1/2 c. dairy sour cream
In a skillet, brown the cubed luncheon meat in butter or margarine. If you're using an electric skillet, set it for 350 deg. F.
Drain pineapple, reserving 3/4 c. syrup. Add pineapple, reserved syrup, rice, peas, and dillweed to skillet.
Cover the skillet and reduce heat (for electric skillets, down to 220 deg. F); simmer until the peas are tender, about 4 to 5 minutes.
Stir in tomatoes. Top with sour cream. Cover and simmer until tomatoes are hot, approximately 2 minutes more.
Serves 4 to 6.
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Source: Better Homes and Gardens Easy Skillet Meals, Meredith Corporation, NY, 1972.