Quarter size roll spaghetti
1 1/4 c. long grain rice
3 chicken bouillon cubes
1 can sliced mushrooms
1 1/4 c. diced turkey breast
1 c. or so mixed frozen vegetables
2 1/2 c. water
2 tbsp. sunflower oil

In a 10" or 12" skillet, break up spaghetti into small pieces. Add rice and sunflower oil. Stir over medium heat until the spaghetti is browned. Add all other ingredients. Water level should submerge all ingredients. Cover and cook over low heat for 25 minutes or liquid is used up and rice is soft and fluffy. More liquid may be added if necessary. Ingredients may be varied to individual taste.