Best Creamy Tuna Rice Recipes

CREAMY TUNA RICE

Creamy Tuna Rice image

Make this Creamy Tuna Rice recipe on the stove top for a quick and easy dish of deliciousness. This tasty Creamy Tuna Rice is ready to serve in just fifteen minutes. Everyone at your table will love this easy, comforting dish.

Provided by My Food and Family

Categories Home

Time 15m

Yield Makes 4 servings.

Number Of Ingredients 6

Ingredients

1 cup water
1/2 cup milk
2 cans (6 oz.) tuna, drained, flaked
1-1/2 cups instant white rice, uncooked
2 Tbsp. parsley flakes
6 oz. VELVEETA, cut up

Steps:

Pour water and milk into medium saucepan. Bring to boil on medium heat.
Add tuna, rice and parsley; mix well. Cover. Remove from heat. Let stand 5 minutes or until liquid is absorbed.
Stir in VELVEETA until melted.

Nutrition Facts : Calories 360, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 0.9503 g, Sugar 0 g, Protein 27 g

CREAMY TUNA RICE SKILLET

CREAMY TUNA RICE SKILLET image

Categories Side Quick & Easy Healthy Simmer

Yield 4 People

Number Of Ingredients 8

Ingredients

One 6 oz. package Rice Pilaf (we use Farmhouse)
2 Tablespoons butter or margarine
1/2 cup onion, chopped
1-3/4 cups water
1/2 cup frozen peas, uncooked
One 6 oz. can of tuna, drained
1/4 cup sour cream
1 cup grated cheddar cheese

Steps:

Melt butter in medium skillet over medium heat. Add onion and cook for 5 minutes, stirring frequently. Add water, peas, rice and contents of seasoning packet and bring just to a boil. Reduce heat to low boil. Cover and cook for 20 minutes, without stirring. Add tuna, return cover, and continue cooking for 5 minutes. Remove from heat and stir in sour cream and cheddar cheese. Let stand 5 minutes, uncovered, before serving.

CREAMY TUNA CAULIFLOWER AND RICE

Creamy Tuna Cauliflower and Rice image

I know the visual effects of a multi-colored plate of food is appealing and enhances the food's appeal. This dish certainly doesn't have much in the way of color. You can substitute broccoli for the cauliflower if you would like to brighten it up a bit. It is delicious no matter what! This works as an "Eat Right 4 Your Type" dish for type A. It is filling and tastes great the next day. Part of your prep time can be internal to some of the cooking time.

Provided by Snowpeas

Categories Free Of...

Time 50m

Yield 8 cups, 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup basmati rice, dry
1 tablespoon olive oil
1/2 teaspoon sea salt (celtic)
1 1/2 cups water
2 cups cauliflower florets
1 small onion, chopped
2 garlic cloves, minced
2 tablespoons ghee
1/4 cup spelt flour (or other BTD compliant flour)
1 teaspoon sea salt (celtic)
2 cups chicken broth (or vegetable broth)
1 1/4 cups water
2 (5 ounce) cans albacore tuna in water (drained)
1/4 teaspoon celery salt (or to taste) (optional)

Steps:

Add the rice, olive oil and 1/2 teaspoons celtic sea salt to 1 1/2 cups water.
Bring to a boil. Cover and reduce heat.
Simmer about 1/2 hour or until done - watch so it does not scorch.
While rice is simmering, steam the cauliflower in a separate pot.
In another pot (large enough for everything to eventually fit), saute the onion and garlic in the ghee until the onion is tender.
Stir in the flour and 1 teaspoon celtic sea salt until smooth (this doesn't take long).
Remove the onion pot from the heat and stir in the broth and 1 1/4 cups water.
Put pot back on burner and stirring constantly, bring to a boil.
Boil and stir for one minute then remove from heat.
When the cauliflower and the rice are tender, stir them into the broth.
You can sprinkle with celery salt to taste if you wish.
Note: Watch the timing on your rice and cauliflower, I often find they finish just as I am stirring the broth. then the race is on to keep things from sticking.
It is not critical for everything to finish at once. You can wait until the rice and cauliflower are ready before starting the onions if you wish.