Teresa's Recipes
Arroz Con Tuna
Arroz Con Tuna is a delightful and hearty dish that brings together fluffy rice and savory tuna, enhanced by the aromatic flavors of garlic and onion. This comforting meal has roots in various cultures, showcasing the versatility of tuna as a staple ingredient. Perfect for a quick weeknight dinner or a satisfying lunch, this dish can be easily customized with your favorite vegetables or spices. Serve it with a squeeze of fresh lemon juice for an added zing!
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 1 cup, long-grain or basmati Rice
- 2 cups Chicken broth
- 1 (15 oz) can, drained Canned tuna
- 1 cup, frozen or fresh Peas
- to taste Salt
- to taste Pepper
- 1 tablespoon (optional, for serving) Lemon juice
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Calories: 320
- Fat: 8g
- Carbs: 45g
- Protein: 20g
- Sodium: 600mg
- Sugar: 1g
Instructions
- In a large pan, heat the olive oil over medium heat.
- Add the diced onion and minced garlic to the pan. Sauté for about 5 minutes, or until the onion becomes soft and translucent.
- Stir in the rice, ensuring each grain is coated with the oil. Cook for another 2 minutes until slightly toasted.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15 minutes.
- After 15 minutes, remove the cover and gently fluff the rice with a fork. Stir in the drained tuna and peas, seasoning with salt and pepper to taste. Cook for an additional 5 minutes, or until the peas are heated through and the rice is tender.
- For an extra burst of flavor, drizzle with fresh lemon juice before serving.
Tips
- You can add chopped bell peppers or carrots for extra color and nutrition.
- For a spicier kick, add a pinch of red pepper flakes when cooking the onion and garlic.
- Feel free to substitute vegetable broth for a vegetarian option, and use chickpeas instead of tuna.