Tuna Creole Skillet
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Canned stewed tomatoes||1 Pound (1 Can)|
|Rice||1 Cup (16 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Instant minced onion||1 Tablespoon|
|Canned tuna||7 Ounce, drained, flaked (1 Can)|
In a large skillet, saute" green pepper in butter or margarine 2 or 3 minutes.
Drain tomatoes, reserving juice.
Add water to juice to make 2-1/2 cups liquid.
Add tomatoes, liquid, rice, salt and onion to skillet; stir.
Bring to a boil.
Cover and simmer 20 minutes.
Remove from heat.
Let stand, covered, until all liquid is absorbed, about 5 minutes.
Fold in tuna and heat through.