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1/2 cup green pepper, chopped
Butter for sautéing
2 tablespoons margarine
1 1-lb. can stewed tomatoes
1 cup rice
1-1/4 teaspoons salt
1 tablespoon minced onion
1 can tuna
Sautéed mushrooms, optional
1/4 cup dry white wine for water (optional)

Sauté green pepper in butter in 10" skillet for 3 minutes.

Drain tomatoes, reserving juice. Add water to juice to make 2-1/2 cups liquid (instead of 1/4 cup water you may substitute dry red wine).

Add tomatoes, liquid, rice, salt, and onion. Bring to a boil. Reduce heat. Cover. Cook on low heat until liquid is absorbed (about 25 minutes). Fold in tuna. Heat through.

Posted by Shuli Gutmann

Nutritional Info Per Serving: 315 Calories (kcal); 8g Total Fat; (24% calories from fat); 14g Protein; 43g Carbohydrate; 32mg Cholesterol; 761mg Sodium
Food Exchanges: 2-1/2 Grain(Starch); 1-1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates