Perfect for a weeknight meal, this rice skillet is full of flavor (with lots of healthy veggies added in). Made in less than an hour, it’s a quick and easy recipe your family will love.
It’s getting to that part of summer where it is a bazillion degrees out and I don’t want to be anywhere near a hot stove, and I DEFINITELY don’t want to turn the oven on and turn my house into a sauna. I love recipes like this one, where you can throw everything in a pan and let it be. No extensive recipe-babysitting involved here. Full of tuna and fresh veggies, this skillet meal couldn’t be simpler.
For this month’s Recipe ReDux, we are focusing on recipes that bring families “Back to the Dinner Table”. After a crazy summer filled with fun, it is always nice to get back in a routine. This recipe makes alot, and the leftovers freeze well, so throw them in the freezer to save for another quick weeknight meal. Enjoy, and be sure to check out all the other great recipe ideas below!Print
- 2 cups brown rice, rinsed
- 3 carrots
- 3 stalks celery
- 1 small yellow onion
- 2 cups chopped broccoli
- 4 T butter
- 4 T flour
- 4 cups skim or 1% milk
- 2 cups shredded monterrey jack cheese
- 3 (5oz) cans tuna, drained
- 2 tsp thyme
- 2 tsp black pepper
- 2–3 tsp salt (or to taste)
- Boil 4 cups water, and add rice. Cover and simmer over low heat for 35-45 minutes, until all the water is absorbed and the rice is tender. While the rice is cooking, dice the carrots, celery, and onion. Melt the butter in a large skillet over medium heat and saute the diced carrots, celery, onion and broccoli until they become tender, about 15 minutes. Add the flour, and stir it to coat the veggies in flour. Slowly whisk in the milk, and continue to heat over medium heat. Continue to whisk every couple minutes until the mixture starts bubbling and gets thicker. Add in the thyme, pepper, and salt. Stir in the cheese until it melts completely, and then add the tuna and cooked rice. Stir until it is all mixed together and adjust the seasonings to your taste. Enjoy!
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