1 can lunchmeat, chopped
1 lg. onion
1/4 c. chopped green pepper
2 c. bouillon
1 tbsp. brown sugar
1 tbsp. vinegar
1 (5 oz.) pkg. (1 1/3 c.) precooked rice
1/2 c. raisins
1 chopped pimento
1/4 c. chopped parsley

Brown lunchmeat in skillet with onion and pepper. Add remaining ingredients, bringing to a boil. Stir carefully. Cover with tight fitting lid. Remove from heat and let set 10 minutes.