Rice pan with tuna and vegetables

Ingredients for 2 servings:

• 1 cup of rice
• ½ can corn
• 1 can tuna in olive oil
• 1 red bell pepper(s)
• 1 carrot(s)
• flat-leaf parsley
• 1 onion(s)
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cook the desired rice in lightly salted water. I usually use basmati rice. For two regular eaters, I allow about a coffee cup full of rice. In the meantime, clean the peppers, onions, and carrots and cut them into bite-sized pieces, and finely chop the parsley. Pour the oil from the tuna can into a pan and heat. Sauté the onions, followed by the carrots and peppers. Finally, add the corn. Mix everything well and cook for about five minutes, until the desired consistency is reached. I prefer the vegetables to have a bit of a bite. Now stir in the rice, followed by the canned tuna and parsley. Season with salt and pepper, and perhaps a pinch of sugar. Once the rice is added, reduce the heat or turn off the stove. I serve it with herb curd.