Chevron Rice Bake
Chevron Rice Bake is an impressive dinner. Made with 2 (12 oz.) cans luncheon meat, cut into 24 slices, 2 (12 oz.) cans luncheon meat, cubed, 8 c. cooked rice, 2 (10 oz.) pkg. frozen peas, thawed or 2 (1 lb.) cans peas, drained and 4 slightly beaten eggs, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Reserve the sliced luncheon meat for top.
Combine cubed meat, cooked rice, peas, eggs, soup, milk, parsley, onion, curry powder and pepper.
Spread in two 13 x 9 x 2-inch metal baking pans. Drain the peaches; stud peaches with a few whole cloves.
Arrange peaches and meat slices atop rice mixture.
Bake, uncovered, at 375Β° for 1 hour or until heated through.
Makes 24 (3/4-cup) servings.
π· Perfect Pairings
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