One Pot Tuna Rice in a Tomato Stock

A simple one pot dish using tomato and onion to create a good flavour.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 4 Prep: 10 min Cook: 20 min

Ingredients

Rice 2 gou (300g)
Tomato juice 200ml
Brine from tinned tuna 50ml
Water 150ml
Vegetable stock cube 1
Onion 1/2
Capers 1 tbsp
Tinned tuna 120g
Cheese as you like
Parsley as you like

Method

1
Wash the rice and add to the tomato juice, brine, water and crumbled stock cube in a large pan. Keep for 30 minutes.


2
Finely chop the onion and capers and put in a bowl.
3
Put the lid on at Step 1 and cook on high heat. After 10 minutes, the liquid should reduce, then add Step 2 and turn the heat down to low for 5 minutes (my photo shows the lid off, but keep the lid on).
4
Turn the heat off and cook on residual heat for 5 minutes. Add the flaked tuna and mix well to incorporate. Sprinkle with grated cheese and parsley if you like.

Tips & Note

When cooking the rice, the standard amount of water is 250ml per gou. But here, you're using tuna brine, onions and capers, so use a bit less water. You can add chicken, bacon, mushrooms, asparagus or whatever you have in the fridge, it all works well with the tomato stock.

One Pot Tuna Rice in a Tomato Stock

A simple one pot dish using tomato and onion to create a good flavour.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)

Serves 4

Prep: 10 min

Cook: 20 min

Ingredients

Rice 2 gou (300g)
Tomato juice 200ml
Brine from tinned tuna 50ml
Water 150ml
Vegetable stock cube 1
Onion 1/2
Capers 1 tbsp
Tinned tuna 120g
Cheese as you like
Parsley as you like

One Pot Tuna Rice in a Tomato Stock

Recipe ID :422 Posted on 29 APR 2015

Serves 4

Prep 10min
Cook 20min
views 853
printed 179

saved 1

A simple one pot dish using tomato and onion to create a good flavour.

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Ingredients

Print Ingredients Email Ingredients
2 gou (300g)
200ml
50ml
150ml
1
1/2
1 tbsp
120g
as you like
as you like

Method

Prep
10min
Cook
20min
1
Wash the rice and add to the tomato juice, brine, water and crumbled stock cube in a large pan. Keep for 30 minutes.


2
Finely chop the onion and capers and put in a bowl.
3
Put the lid on at Step 1 and cook on high heat. After 10 minutes, the liquid should reduce, then add Step 2 and turn the heat down to low for 5 minutes (my photo shows the lid off, but keep the lid on).
4
Turn the heat off and cook on residual heat for 5 minutes. Add the flaked tuna and mix well to incorporate. Sprinkle with grated cheese and parsley if you like.

Tips & Note

When cooking the rice, the standard amount of water is 250ml per gou. But here, you're using tuna brine, onions and capers, so use a bit less water. You can add chicken, bacon, mushrooms, asparagus or whatever you have in the fridge, it all works well with the tomato stock.

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