Rickshaw Rice - cooking recipe

Ingredients

1 (12 oz.) can luncheon meat, cubed
2 Tbsp. butter or margarine
1 (20 oz.) can pineapple chunks
2/3 c. long grain rice, cooked
1 (10 oz.) pkg. frozen peas
1 tsp. dried dill weed
1 c. cherry tomatoes, halved
1/2 c. dairy sour cream

Preparation

Brown luncheon meat in butter or margarine.
Drain pineapple, reserving 3/4 cup syrup.
Add pineapple, reserved syrup, rice, peas and dill weed in skillet.
Cover the skillet; reduce heat and simmer for 4 to 5 minutes or until peas are tender.
Stir in tomatoes.
Top with sour cream.
Cover and simmer the rice mixture for 2 minutes.