Yield: 4 Servings
Measure | Ingredient |
---|---|
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 \N | Whole peeled garlic clove; smashed |
½ cup | Long grain rice |
\N \N | 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