Rice with Tomato and Tuna
Quick and easy, this rice and tuna dish made with Tilda Steamed Jasmine Rice is tossed in a simple homemade tomato sauce accented with a little cayenne for a spicy kick.
- 31 - 60 Minutes
- Easy
- Serves 6
Method
Ingredients
Ingredients
- 2 pouches Tilda Jasmine Rice
- 2 tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 4 tsp fresh thyme, finely chopped
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper
- 1 can (28 oz) canned diced tomatoes, drained
- 2 cans (each 6 oz) good quality oil packed tuna, drained and flaked
- 1 cup frozen peas, thawed
- 1/4 cup lemon juice
- 3 tbsp fresh parsley, finely chopped
How to make Rice with Tomato and Tuna
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Heat rice according to package directions.
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Heat oil in a large skillet set over medium heat. Cook onion, red bell pepper, garlic, thyme, paprika, salt, pepper and cayenne for 5 to 8 minutes or until softened. Stir in diced tomatoes and bring to a boil. Reduce heat to a simmer and cook for 8 to 10 minutes or until flavors marry.
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Stir in tuna and peas. Cook for 3 to 5 minutes or until tuna is heated through and peas are cooked.
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Toss together rice and tuna mixture. Toss in lemon juice and parsley.
Substitute thyme with fresh oregano or ½ tsp dried oregano.
