1/2 cup each: sliced celery and chopped bell pepper
1/2 tsp. minced fresh garlic
1-1/4 cups water
1 (5 oz.) box yellow rice mix
1/4 cup tomato sauce
1 (15 oz.) can Chicken of the Sea Jack Mackerel in water
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| MACKEREL JAMBALAYA | |||||
| Yields 4-6 | |||||
| 2 tbsp. butter 1/2 cup each: sliced celery and chopped bell pepper 1/2 tsp. minced fresh garlic 1-1/4 cups water 1 (5 oz.) box yellow rice mix 1/4 cup tomato sauce 1 (15 oz.) can Chicken of the Sea Jack Mackerel in water |
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| Melt butter in saucepan; saute; celery, bell pepper and garlic. Stir in water, tomato sauce, and contents of rice mix; bring to a boil. Gently stir in mackeral and bring to a boil again. Cover and reduce heat. Simmer 12 minutes or until liquid has evaporated and rice is tender. Serve immediately. | |||||