When I need a quick meal (and I mean really quick), I always fall back on Tuna and Rice, a recipe I came across in the '60s intended for "poor college students." You can vary it any way you want, and I usually have the basic ingredients in my pantry (or earthquake cupboard). I'll often take the leftovers to work for lunch. Good hot or cold.
In a medium saucepan, heat 1 (10 3/4-ounce) can of condensed cream of celery or mushroom soup plus 1/2 can of water. Stir in 1 (6-ounce) can tuna packed in water, undrained, and 1 (15-ounce) can of peas or any other vegetable, drained. Season with salt and pepper to taste. Simmer, stirring occasionally, while you prepare Minute Rice according to package directions. Voila! Ladle tuna sauce over rice in soup bowls. You can actually cook the whole meal in 10 minutes.