CHEESY TUNA RICE SKILLET

CHEESY TUNA RICE SKILLET 2 (5 oz) cans of tuna, drained 3/4 cup long grain rice 2 cups vegetable broth Frozen broccoli (at least 6 oz) 1-1/2 cups shredded cheese Open your cans of tuna and drain them before adding the tuna to a skillet. Heat tuna on med-high heat while measuring the rest of your ingredients. Add long grain rice and vegetable broth to the skillet and stir. If you do not have vegetable broth, water will work as well. Heat to a boil then cover the skillet and reduce to low heat. Simmer for about 15 minutes. (If you decide to skip the broccoli, you may need to simmer for 20 minutes.) Add as much frozen broccoli as you would like. I used six ounces, but probably could have added more. If the rice absorbs all the liquid, you may add a little more broth as you add the broccoli. Stir and cover for about 5 minutes. Stir in cheese and cover for about 3 minutes or until melted.