One Pot Tuna Rice in a Tomato

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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

Prep

10min

Cook

20min

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

Finely chop the onion and capers and put in a bowl.

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).

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.

Category

Britain Boiled Easy Peasy Rice Simmer Stir Fried Cheese Root Vegetables Tomato Tuna Autumn Everyday Home Alone Lunch Summer

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