Quickly I put on 4 cups of water with some olive oil and a bit of salt into a large kettle. When it began to boil, in went 2 cups of white rice that I had rinsed well. Turning down the burner, I timed it for 18 minutes.
Next into another pot went 5 cans of green beans with some crumbled bacon left over from breakfast. I added some dried onion flakes and let the beans simmer.
I had a full loaf of French bread so I quickly and thinly sliced and buttered it.
The rice was nearly done, so I opened two cans of tuna, drained it and set it aside. Next I opened two cans of Cream of Chicken Soup and filled a measuring cup with 1 1/2 cups of milk from the refrigerator.
My timer bell went off and I tested the rice. It was perfect. In went the soup, the tuna, the milk and a quick stirring for another minute, turned off the heat and I put the lid back on.
AND the workers were also ready! Just like Jack Sprat and his wife, they licked the platter clean.
This post has been entered in Ann Kroeker’s, Food on Fridays at http://annkroeker.com/
2 cups water boiling
1 or 2 cans tuna drained
1 can cream of chicken soup