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Tuna Rice Creole

Western.Chefs's picture
Ingredients
  Regular long grain rice 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon
  Celery stalk with leaves 1 Large, chopped
  Onion 1 Small, diced
  Garlic 1 Clove (5 gm)
  Canned stewed tomatoes 16 Ounce (1 Can)
  Water 1 Cup (16 tbs)
  Brown sugar 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Canned tuna 6 1⁄2 Ounce, drained, flaked (1 Can)
Directions

1. Prepare rice as label directs; set aside.
2. Meanwhile, in 10-inch skillet over medium heat, in hot butler or margarine, cook celery, onion, and garlic until tender. Discard garlic.
3. Preheat oven to 350°F. In 10" by 6" baking dish or 1 1/2 quart shallow casserole, combine rice, celery mixture, stewed tomatoes, water, brown sugar, and salt. Gently stir in tuna.
4. Bake casserole, uncovered, 25 minutes or until hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Everyday

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