Creole Tuna and Rice

Makes 2 Servings

2 Member Ratings


1 cup Minute® White Rice, uncooked
1/3 cup celery, sliced
1/4 cup onion, chopped
1 Tbsp butter or margarine
1 Tbsp flour
1 cup tomatoes, chopped
1 can (6 oz.) tuna packed in water, drained and flaked
2 oz pasteurized prepared cheese product, cubed
1/4 tsp dried basil leaves


  • PREPARE rice according to package directions.
  • 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, cheese product and basil; cook until cheese product is completely melted, stirring occasionally.
  • SERVE over rice.
  • How to Chop Onions: Cut a whole, peeled onion into thin slices about 1/4-inch thick. Stack two or three slices. Make several crosswise cuts in both directions down through onion slices. OR, with whole, peeled onion facing up, make several crosswise cuts in both directions partially through the onion. Do not cut completely through onion. Then turn onion so that cut end faces out to the side. Cut into slices.
  • Substitute 1/2 cup cooked cleaned shrimp for the tuna. Add with the celery and onion.