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Main dishes

Creole Tuna and Rice

Creole Tuna and Rice recipe
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
Magazine Acquisition

what you need

1/3
cup  sliced celery
1/4
cup  chopped onion
1
Tbsp.  butter or margarine
1
Tbsp.  flour
1
cup  chopped tomatoes
1
can  (6 oz.) tuna, drained, flaked
2
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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