Recipe: Tuna and Rice Creole (Veg-All, 1992)

TUNA AND RICE CREOLE

2 tbsp. butter or bacon fat
3/4 cup uncooked rice
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 clove garlic
1 (16 oz.) can stewed tomatoes
1 (12 oz.) can chicken broth
2 cans (6 oz. each) tuna, drained and flaked
1 (16 oz.) can VEG-ALL Mixed Vegetables, drained
1/2 cup shredded cheddar cheese

Heat fat in skillet. Add rice, green pepper, onion and garlic; cook 5 minutes.

Combine rice mixture with stewed tomatoes and chicken broth. Bring to boil, cover and simmer until rice is cooked, about 25 minutes.

Stir in tuna and vegetables; sprinkle cheese over top. Heat until cheese is melted.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: The Veg-All Cookbook for the Overworked and Underpaid, The Larsen Company, 1992