Tomato tuna chowder
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Rice -- regular long-grain |
| 1 | tablespoon | Salad oil |
| 1 | Celery; stalk -- sliced | |
| 1 | Onion -- diced | |
| 28 | ounces | Can tomatoes |
| 7 | ounces | Can tuna -- drained & |
| Flaked | ||
| 1 | cup | Frozen peas salt sugar |
| ½ | teaspoon | Worcestershire |
Directions
In 2 quart saucepan over high heat, heat ⅔ cup water to boiling.
Stir in rice, heat to boiling. Reduce heat to low, cover and simmer 20 minutes or until rice is tender and all liquid is absorbed.
Meanwhile, in 4 quart saucepan over medium heat, in hot salad oil, cook celery and onion until tender, stirring occasionally. Add rice, tomatoes with their liquid, tuna, peas, salt, sugar, Worcestershire, and ¾ cup water, over high heat, heat to boiling. Reduce heat to low, cover and simmer 5 minutes to cook peas and blend flavors. 380 calories per serving.
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