clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Cheesy Tuna Rice Skillet

  • Author: Kalee
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 12 1x



  • 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
  • 23 tsp salt (or to taste)


  1. 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!

Join Our Paleo Community!

Sign up to receive emails of delicious Paleo recipes that will save you time and money.  As a bonus, you'll receive (for FREE!) 5 Paleo Lunches you can make in under 5 minutes!

Check your email to confirm your subscription and get your 5 Paleo Lunches!

Powered byRapidology