Bell peppers with tuna and rice

Ingredients for 2 servings:

• 1 cup of rice, 250 ml
• 3 medium-sized bell peppers
• 1 m.-sized onion(s)
• 2 cloves garlic
• 1 can tuna in its own juice, 195 g
• 350 ml vegetable stock
• 1 tsp, heaped garam masala (paste) or coriander and cumin
• ½ tsp hot chili sauce, e.g. Jamaican Scotch Bonnet Pepper Sauce
• salt and pepper
• 1 tbsp oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

mild-spicy with vegetables and tuna

Measure the rice, add twice the amount of lightly salted water to it, and bring to a boil, then simmer for approximately 15-20 minutes. Meanwhile, peel and finely dice the onion and garlic. Wash the bell peppers and cut them into medium-sized pieces. Heat the oil and sauté the onion and garlic. Add the paprika, vegetable stock, and seasonings. Drain the tuna and add it, breaking it up in the pan with a fork, and mix it with the vegetables. Cook over medium heat until al dente. Season with salt and pepper. Serve with the rice. Couscous salad or leaf salad goes well with the rice.