Ingredients:
1/2 cup butter
1 small green bell peppers, chopped ( 1/2 c.)
1 cup sliced mushrooms ( 3 oz.)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups skim milk
1 1/4 cups chicken broth
2 (7 ounce) cans tuna, drained
1 (2 ounce) jars diced pimentos, drained
3 cups hot cooked brown rice
Directions:
Melt butter in a large skillet over medium-high heat.
Cook green pepper and mushrooms in butter, stirring occasionally, until pepper is crisp-tender.
Stir in flour, salt and pepper.
Cook over medium heat, stirring constantly, until bubbly; remove from heat.
Stir in milk and broth.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in tuna and pimientos; cook until hot.
Serve over rice.
Servings: 6
Time preparation: 20 min.
Time total: 30 min.