Tuna Rice Creole
|Regular long grain rice||1⁄2 Cup (8 tbs)|
|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|
|Canned tuna||6 1⁄2 Ounce, drained, flaked (1 Can)|
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.