Yield: 4 servings
|1 can||Salmon (15 1/2 oz) OR|
|2 cans||Tuna packed in water (7 oz)|
|1 pack||Frozen corn kernels, thawed (10 oz)|
|2 cans||Italian-style stewed tomatoes (14 1/2 oz)|
|2 packs||Clam juice (8 oz)|
|½ cup||Long-grain white rice|
|½ teaspoon||Garlic powder|
|Salt to taste|
|3 drops||Tabasco sauce|
From "The Monday to Friday Cookbook." Drain salmon. Combine with corn kernels, stewed tomatoes, clam juice, rice and garlic powder in a medium-size saucepan and bring to boil over medium heat.
Reduce heat to low and simmer, covered, until rice is tender and flavors blend, about 20 minutes. Season to taste with salt and Tabasco.