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.
Serving size: Complete recipe
Calories 1121 Calories from Fat 365
% Daily Value*
Total Fat 41 g63.4%
Saturated Fat 18.6 g93%
Trans Fat 0 g
Cholesterol 97.7 mg32.6%
Sodium 2204.1 mg91.8%
Total Carbohydrates 122 g40.8%
Dietary Fiber 9 g35.8%
Sugars 27.5 g
Protein 67 g133.5%
Vitamin A 39.2% Vitamin C 80.8%
Calcium 27.4% Iron 54.5%
*Based on a 2000 Calorie diet