Caribbean Fish and Sweet Potato Skillet Dinner

• 1 13 cups water
• 1 cup basmati rice or curry sauce
• 2 (6 ounce) cans tuna or 2 (6 ounce) cans salmon, drained, broken in large pieces
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1 (15 ounce) cancut sweet potatoes in light syrup, coarsely cut
• chopped cilantro, for garnish

1. Bring 1 1/3 cups water to a boil over high heat in a large frying pan.
2. Stir in the rice until moistened.
3. Stir in curry sauce.
4. Scatter tuna and tomatoes evenly over top of the skillet mixture, and then arrange sweet potatoes on top.
5. Cover and return to a boil.
6. Reduce heat to medium and boil gently until rice is tender, about 12 minutes.
7. Garnish with chopped cilantro, if desired.
8. Nutritional Information Per Serving: Calories 400; Total fat 4g; Saturated fat1.5g; Cholesterol 35mg; Sodium 650mg; Carbohydrate 64g; Fiber 3g; Protein 26g; Vitamin A 130%DV*; Vitamin C 40%DV; Calcium 8%DV; Iron 15%DV.
9. *Daily Value.

water, basmati rice, tuna, tomatoes, cancut sweet potatoes, cilantro

Taken from www.food.com/recipe/caribbean-fish-and-sweet-potato-skillet-dinner-394448 (may not work)