1 c. uncooked rice
1 (1 1/2 lb.) chopmeat
2 cans tomato soup
1 finely chopped onion
Seasonings to taste (basil, oregano, garlic, sage, salt and pepper)

Prepare rice as per package. Meanwhile saute' chopmeat and chopped onion in skillet. When rice and chopmeat are finished, mix together with soup in a casserole dish and bake in 350 degrees oven for 30 minutes.