Main dishes

Creole Tuna and Rice

photo by:kraft

Very easy and tasty! I added Paul Prudhomme's Seafood Seasoning and a little Tony's to make it a little more creole tasting since we are from Louisiana. Husband loved it!...read more

posted by

heatherh415

on 3/15/2011

time

prep:

10 min

total:

30 min

servings

total:

2 servings

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what you need

1/3

cup sliced celery

1/4

cup chopped onion

Tbsp. butter or margarine

Tbsp. flour

cup chopped tomatoes

can (6 oz.) tuna, drained, flaked

oz. VELVEETA®, cut up

1/4

tsp. dried basil leaves

1-1/2

cups hot cooked rice

Make It

COOK and stir celery and onion in butter in large skillet on medium heat until crisp-tender. Add flour; stir until well blended.

ADD tomatoes, tuna, VELVEETA and basil; cook until VELVEETA is completely melted, stirring occasionally.

SERVE over the rice.

Kraft Kitchens Tips

Substitute

Substitute 1/2 cup cooked cleaned shrimp for the tuna. Add with the celery and onion.

How to Chop Onions

Cut a peeled whole onion into thin slices about 1/4 inch thick. Stack two or three slices, then make several crosswise cuts, about 1/4 inch apart, in both directions down through onion slices.

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jennybmom

posted:9/1/2011

I was alittle disappointed that this recipe only makes two servings but it was easy enough to double. My family and I enjoyed it.

heatherh415

posted:3/15/2011

Very easy and tasty! I added Paul Prudhomme's Seafood Seasoning and a little Tony's to make it a little more creole tasting since we are from Louisiana. Husband loved it! Will be apart of our regular menu.

syfredrick

posted:8/14/2009

Easy and tasty, and great for singles. I just can't figure out why they call it Creole.

lions0516

posted:12/5/2008

Unsure at first but proved EXTREMELY easy and fast to make. Have made this over and over!

riosj