1956 tuna rice pronto recipe

1/4 cup oil

1 cup chopped onion

1 cup chopped celery

1/2 clove garlic, minced

1 1/3 cups (5 ounce package) rice

1 tbsp. flour

1 tbsp. salt

1 tsp. chili powder

1 1/2 cups water

2 cups (16 ounce can) canned tomatoes

2 cups (two 7-ounce cans) tuna fish, drained and flaked

Heat oil in large skillet. Add onion, celery, garlic, rice: saute until onion is tender: stir occasionally. Add flour, salt, chili powder and mix wll. Then add water and tomatoes and mix to moisten all rice. Bring quickly to a boil. Cover tightly and simmer 10 minutes. Add tuna and heat 1 minute longer.

For mushroom variation: drain or 2 cans (4-ounce) cans of mushrooms and saute with rice.