Yield: 4 Servings
|15 ounces||Canned salmon; drained and patted dry|
|1 pack||(10 oz) frozen corn; thawed|
|2 cans||Stewed tomatoes; chopped, 14 1/2 ounces each|
|16 ounces||Clam juice|
|1||Whole peeled garlic clove; smashed|
|½ cup||Long grain rice|
|Salt and tabasco sauce|
Combine all of the ingredients and simmer, about 20 minutes, covered until rice is tender. Season to taste with salt and Tabasco sauce.
Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by <4paws@...>.
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6632 Posted to MC-Recipe Digest V1 #717 by 4paws@... (Shermeyer-Gail) on Aug 03, 1997