Cook the rice: Boil the cup of rice in 2 cups of water with a pinch of salt. Once cooked, strain if necessary and set aside.
Prepare the sofrito: In a large skillet, heat the oil. Add the onion, garlic, and bell pepper. Cook over medium heat until tender and lightly browned.
Add the tuna: Add the flaked tuna and cook for 2-3 minutes, mixing well with the sauce.
Add the ingredients: Add the peas and cooked rice. Mix everything well and sauté for a few minutes to blend the flavors.
Season: Add salt, pepper, and, if desired, a splash of soy sauce or lemon to enhance the flavor.
Serve: Garnish with chopped fresh parsley and serve hot.
Variations to avoid boredom:
With egg: You can add a beaten egg at the end, like fried rice, and cook until set.
Spicy: Add a few drops of hot sauce or ground chili for a more intense version.
With extra vegetables: Broccoli, grated carrots, or chopped zucchini are healthy and tasty options.
With curry: A teaspoon of curry powder transforms this recipe into an exotic and aromatic version.
Helpful tips:
If you have leftover rice from another meal, this recipe is ideal for using it up. Best restaurants near me
Tuna in oil adds more flavor, but you can also use natural tuna and compensate with a drizzle of extra olive oil.
For a fresh touch, serve it with some avocado slices or a tomato salad on the side.
This recipe can also be packed in a box: it keeps well and reheats easily.
Looking for a quick, tasty, and nutritious meal? This tuna rice is your solution. Economical, filling, and adaptable to your tastes, it will get you out of a bind more than once!
