Creole Tuna and Rice

Ingredients

• 1 Tbsp butter 
• 6 oz tuna flaked drained canned
• 0.3 cup celery sliced
• 1.5 cups rice hot cooked
• 0.3 tsp basil leaves dried
• 1 Tbsp flour 
• 0.3 cup onion chopped
• 1 cup tomatoes chopped
• 2 oz velveetaâ® 
• 2 oz velveetaâ® 

Equipment

• frying pan

Directions

1. Cook and stir celery and onion in butter in large skillet on medium heat until crisp-tender.
2. Add flour; stir until well blended.
3. Add tomatoes, tuna, VELVEETA and basil; cook until VELVEETA is completely melted, stirring occasionally.
4. Serve over the rice.