Melt one Tbsp of butter in a 1 quart saucepan, add rice, and stir until all the grains are coated. Add the chicken broth to the rice, cover and place pan over a very low flame. (total heating will be 15 minutes, followed by at least 5 minutes standing time).
After the rice has cooked for 15 minutes, turn off the flame under the rice, but do NOT remove the cover. Melt one Tbsp of butter in a frying pan; heat the onion and bell peppers until soft. Add the lemon juice and the drained can of tuna. Heat mixture for an additional 3 to 5 minutes or until the tuna is warmed. Remove the cover on the rice and stir in he heated onion, bell pepper and tuna mixture and serve. Salt and pepper to taste.
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CAMPING TIP
Place frozen chicken breasts in crockpot and add a jar of salsa. Cook on high 6-8 hours. Serve with warm flour tortillas, refried beans, cheese, and sour cream.
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