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–+ servings

Tuna & Rice (Rice Cooker)

Adapted from an internet recipe.
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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish, Side
Cuisine American
Servings 4 servings

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.