1 1/2 c. cooked ham chunks
2 tbsp. salad oil or butter
Water
1 can (10 1/2 oz.) condensed onion soup
1 1/2 c. Minute Rice
2 tbsp. chopped parsley
2 tbsp. stuffed olives, quartered

Saute ham in heated oil in skillet. Add water to soup to make 2 cups. Add soup to ham. Stir in Minute Rice (right from the box). Cover and simmer 5 minutes. Remove from heat. Stir in parsley and olives. Garnish with more parsley and olives. Makes 4 servings.