1 lb. hamburg
1/2 tsp. paprika
1/2 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. parsley flakes
1 c. instant rice
2 (2 lb.) cans lima beans
1 c. stock or 2 bouillon cubes dissolved
1 c. water
1 can condensed tomato soup

Saute hamburg in a skillet until it loses its reddish color. Add the paprika and chopped onions and continue to cook over low heat for 5 minutes longer. Remove from heat and add salt, pepper and parsley flakes. Stir in the rice just as it comes from the package. Next stir in the lima beans, stock and tomato soup. Place the mixture in a well greased loaf pan and bake at 350 degrees for 45 minutes or until center of the loaf is firm.