Creamy Tuna Rice
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
|
|
| ½ | cup |
milk
|
|
| ½ | teaspoon |
dill weed
|
|
| ¼ | teaspoon |
salt
|
|
| 6 | slices |
american cheese
processed |
|
| 1 ½ | cups |
minute rice
|
|
| 1 | can |
tuna, canned
drained |
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
|
|
| 118 | ml |
milk
|
|
| 2.5 | ml |
dill weed
|
|
| 1.3 | ml |
salt
|
|
| 6 | slices |
american cheese
processed |
|
| 355 | ml |
minute rice
|
|
| 1 | can |
tuna, canned
drained |
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
Directions
Bring water, milk, dill and salt to boil in medium saucepan on medium heat.
Add cheese; cook and stir until cheese is melted. Stir in minute rice, tuna and parsley; cover.
Remove from heat.
Let stand 5 minutes or until liquid is absorbed.
Stir.
