Tuna rice and vegetables

Ingredients for 4 servings:

• 150 g rice
• 1 liter of salt water
• 2 onions
• 2 garlic cloves
• 2 bell peppers, 1 red and 1 green each
• 2 zucchini (200g each)
• 5 tbsp olive oil
• ⅛ liter vegetable broth
• Salt
• Pepper, freshly ground white
• 2 cans of tuna in oil (200g each)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cook the rice in salted water for 20 minutes until tender, then drain. Peel and finely chop the onions and garlic. Halve the bell peppers, remove the stems, and deseed them. Remove the white membranes, wash, and dice. Wash and dry the zucchini, trim the ends, and cut into cubes. Heat the oil and sauté the diced onions, garlic, zucchini, and bell peppers for about 5 minutes. Add the stock. Sauté the vegetables for another 5 minutes. Season with salt and pepper. Mix in the rice. Place the tuna in a sieve, shred it, and fold it into the rice and vegetables. Let it stand for a moment and season again to taste.