1 1/2 cups cooked rice (hmph-see below for unpleasant details*)
1 6 0z can tuna
1/2 c diced celery
1/4 c chopped green pepper
1/2 tsp lemon juice
1 tbsp. chili powder
1 tsp seasoned salt
1 tsp garlic salt
1/4 tsp ground cumin
1/4 tsp. oregano
1/2 tsp. sour cream
1 tomato, diced
corn chips
Directions:
combine cooked rice, tuna, celery, green pepper and lemon juice. Blend seasonings with the sour cream and stir into rice mixture. Chill for 1 hour (or two days). Garnish with tomatoes and serve with corn chips. I kept the tuna and peppers separate so that Jeff could add the tuna to his and I could add the peppers to mine. I actually heated mine up and melted cheddar cheese on it. We both put taco sauce and sour cream on ours and crunched the tortilla chips up into the whole thing. (which probably helped mask the fact that the rice was still not totally soft. yay.) All in all it turned out really yummy and I would fix it again. Using minute rice. Two thumbs up.
*So, this is quite the recipe story. First of all, there is a HUGE difference between minute rice and the other kind of rice. I, being the kitchen savvy gal that I am, have never used the "other" kind of rice. Until now. I got the rice for this recipe in the bulk aisle at Whole Foods. Pretty awesome, right? No. Not if you don't know how to cook it. Which I didn't. And still don't. So instead of adding equal parts water and rice, bringing to a boil, removing from heat and simmering while covered for 5 minutes, I boiled and boiled and simmered and simmered and added more water and covered and uncovered and after an hour and 15 minutes I finally gave up and we had grilled cheese sandwiches. I left the rice in the pot while we ate and I think it somehow, finally, got mostly done. So I stored all the other ingredients and we ate this meal two days later. Oi Vey.
In other food news, how awesome are these pitas?!
and this decadent chocolate cake, which is almost as good as the one at Whole Foods, if I would just stop overcooking it!
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