Tomato tuna chowder

Yield: 4 Servings

Measure 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

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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