Arroz Con Tuna

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, diced

Garlic

3 cloves, minced

Rice

1 cup, long-grain or basmati

Chicken broth

2 cups

Canned tuna

1 (15 oz) can, drained

Peas

1 cup, frozen or fresh

Salt

to taste

Pepper

to taste

Lemon juice

1 tablespoon (optional, for serving)

Instructions

1. In a large pan, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic to the pan. Sauté for about 5 minutes, or until the onion becomes soft and translucent.
3. Stir in the rice, ensuring each grain is coated with the oil. Cook for another 2 minutes until slightly toasted.
4. 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.
5. 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.
6. For an extra burst of flavor, drizzle with fresh lemon juice before serving.