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Heat the margarine in a frying pan and stir in the rice. Cook over medium
heat, stirring often until rice is delicately golden. Sprinkle rice with
salt. Mix in the onion, bologna, tomatoes, corn and water. Bring mixture
to a vigorous boil, cover close
2 tb Margarine
2/3 c Rice
2 ts Salt
1 md Onion -- chopped
1 Clove garlic -- chopped
(optional)
2 c Bologna -- diced
1 cn Tomatoes -- 19 ounce
1 cn Whole kernel corn --
Drained
1 1/3 c Water
Chopped parsley
1 Servings