Rice Cooker Spinach Rice with Tuna

Prep: 10 min, Cook: 30 min.
2 cups water
1 cup long grain rice
1 Tbs. onion flakes
7 ounces canned oil-packed tuna, drained with oil reserved
1 tsp. lemon zest
10 ounces creamed spinach, thawed if frozen
1/2 cup shredded cheddar cheese, optional
Spray rice cooker pan with nonstick cooking spray. Add water, rice,
onion flakes and reserved tuna oil. Season with salt and pepper to
taste. Cover and cook about 20 minutes, or until rice cooker shuts
off. Gently stir in tuna, lemon zest and spinach. Cover and allow to
stand 10 minutes more before serving sprinkled with cheese.

This recipe serves 4 people. Due to the nature of this recipe, it
adjusts the number of servings in multiples of 4 only.

Per serving: calories 391, fat 13.6g, 32% calories from fat,
cholesterol 36mg, protein 23.4g, carbohydrates 42.2g, fiber 1.3g,
sugar 2.9g, sodium 590mg, diet points 9.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.7, Fruit: 0.0, Bread:
2.2, Lean meat: 0.5, Fat: 2.2, Sugar: 0.0, Very lean meat protein:
2.0Per serving:

Source: Piggly Wiggly