Tuna Mexicali Recipe

• 1 1/2 (6 1/2 ounce.) cans tuna, liquid removed
• 1/3 c. uncooked rice (to equal 1 c. cooked)
• 1 c. water
• 1/4 teaspoon salt
• 1/4 c. sliced celery
• 1 teaspoon dehydrated onion flakes
• 1 tbsp. minced pimento, liquid removed
• 1/2 to 3/4 teaspoon chili pwdr
• 2 med. green peppers, halved and seeds removed

1. Combine rice, water, salt, celery, and onion flakes in saucepan.
2. Bring to boil.
3. Cover.
4. Reduce heat and cook till water is absorbed, 15 to 20 min.
5. Stir in tuna, pimento, and chili pwdr.
6. Heat thoroughly.
7. While rice is cooking, cook pepper halves in boiling, salted water till tender (about 15 min).
8. Drain peppers.
9. Divide tuna-rice mix proportionately and fill peppers with it.
10. Serves 2.

tuna, rice, water, salt, celery, onion, pimento, chili pwdr, green peppers

Taken from cookeatshare.com/recipes/tuna-mexicali-53223 (may not work)