2 c. Minute Rice
2 (10 1/2 oz.) cans cream of mushroom soup
1/2 can milk, use soup can
4 med. tomatoes, cut into bite size pieces
2 c. chicken broth (canned, fresh, or from cubes)
Black olives, pitted and chilled
1 (12 1/2 oz.) can tuna, drained well and flaked

Bring chicken broth to boil, add rice, and turn off heat. In a medium saucepan, heat mushroom soup, milk, tuna, until heated through. To serve, divide rice among four plates, then divide tomatoes on top of rice. Spoon soup mixture over tomatoes. Garnish plates with black olives.