Tuna & Rice
Adapted from an internet recipe.
To me this sounds good, I will have to give this a try. Simple ingredients. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Main Dish
Cuisine American
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 1½ cups dry white rice
- 3 cups vegetable stock, fresh or from powder
- 1 cup frozen peas, thawed
- 1 cup frozen corn, thawed
- 2-3 cans tuna in oil, (185 g / 5 oz each), Shortcut
- 2 tablespoons fresh parsley, chopped
Heat the oil in a large sauce pan, when hot, add the onion and cook until softened, stirring often. When the onion is soft and translucent, add the rice and stir to coat with the oil and cook until the rice grains have a glassy look.
Add the stock, stir then cover and bring to a boil, reduce heat to low and cook 10 minutes.
Stir in the peas and corn, cover and cook another 10 minutes. Remove from heat and leave the pot covered to stand for 5 minutes.
Open and drain the canned tuna and place in a small bowl and flake with a fork. If using fresh cooked tuna, you will need 1-1½ cups.
Gently stir the parsley into the rice, then the tuna, serve.
Low cost.
Shortcut: Fresh Tuna.
Variant: 1. Use a mix of peas and corn, peas, corn, and carrots, or go all out and a mix of peas, carrots, corn, and green beans.