All kinds of convenience products—including canned tuna, frozen vegetables and instant rice—are used to prepare this satisfying supper from Dorothy Pritchett, Wills Point, Texas.
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1-1/3 cups uncooked instant rice
1 can (6 ounces) tuna, drained and flaked
2 teaspoons dried parsley flakes
3/4 teaspoon dried marjoram
1 teaspoon lemon juice
Directions
In a skillet, combine the vegetables, water, onion and salt. Bring to a boil over medium heat. Stir in the soup, rice, tuna, parsley and marjoram. Reduce heat; cover and simmer for 5-10 minutes or until the rice is tender and the liquid is absorbed. Stir in lemon juice. Serve immediately.
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