Tuna & Rice (Rice Cooker)
This recipe has me interested, I will write this using fresh tuna and cooked mainly in a rice cooker, no need to cook the rice the stove top way. You will use your rice cooker primarily for this dish.
Equipment
- Rice Cooker
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely diced
- 1½ cups dry Jasmine rice
- 3 cups chicken stock, fresh or from powder
- 1 cup frozen peas
- 1 cup frozen corn
- 226 grams tuna, flaked, canned drained or fresh cooked, (8 oz), Shortcut
- 2 tablespoons fresh parsley, chopped
Instructions
- Turn your rice cooker to Cook setting, heat the oil in rice cooker pot, add the onion and sauté for about 3 minutes until it is soft and translucent.
- Add the rice and stir to coat with oil and the rice grains are glassy, about 1 minute.
- Add the chicken stock, cover, and let it runs the full Cook cycle.
- About 10 minutes into the cook cycle, fold in the peas and corn then cover again and continue to cook to complete the cook cycle.
- Drain the tuna, this can be canned or fresh cooked, and flake with a fork. Fold in the tuna and parsley into the rice, cover and let sit for 5 minutes on Warm setting on the rice cooker.
- Serve, this can be a hearty side dish or a main meal.
Notes
Low cost.
Shortcut: Fresh Tuna.
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