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3 tablespoons oil or butter

1 onion, chopped

2 cups white long grain rice

28 ounces can tomatoes, diced or sliced

10 ounces can mushrooms, sliced

2 cups leftover ham or other cooked meat, in chunks

3 cups water

1 tablespoon Vegeta powder (or about 1 teaspoon seasoning salt)

Parsley

Salt

Pepper

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1. In a large saucepan, heat oil/butter. Soften and slightly brown onion.

2. Add rice. Stir and brown slightly over high heat.

3. Add canned tomatoes (with liquid), canned mushrooms (with liquid), meat, and about 2 cups water.

4. Add Vegeta powder. Stir. Cover and bring to simmer.

5. Simmer on medium-low heat, covered, stirring occasionally and adding extra water as necessary.

6. Cook until rice is tender, about 20 minutes.

7. Season with parsley and extra salt and pepper as needed.

Notes:

Use salt and pepper if you do not have Vegeta.

Add other canned vegetables if desired; omit mushrooms if desired.

Add a can of corned beef about 5 minutes before the rice is cooked.

Instead of the canned tomatoes, add a can of tomato sauce.

If you have any leftover gravy, add it.

If you want to serve this as a side dish to meat, omit the meat in the rice.

Serve this with butternut squash, as I have in the photo above.