1. Heat fat in skillet. Add rice, green pepper, onion and garlic; cook 5 minutes. 2. Drain VEG-ALL. 3. Combine rice with stewed tomatoes and chicken broth. Bring to boil, cover and simmer until rice is cooked, about 25 minutes. 4. Stir in tuna and vegetables; sprinkle cheese over top. Heatt until cheese is melted.
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|Serving Size: 1 Serving (57g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 64 (39%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 20.1mg||6 %|
|Sodium 88.2mg||3 %|
|Potassium 60.5mg||2 %|
|Total Carbohydrate 20.7g||6 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 19.7g|
|Protein 4.2g||6 %|
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Calories per serving: 165
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