John Myers
Rice Pan with Tuna, Peppers and Tomatoes
The perfect rice pan with tuna, peppers and tomatoes recipe with a picture and simple step-by-step instructions.
- 1 Cup Rice
- 2 cups Vegetable broth
- 2 Onions
- 2 Garlic cloves
- 1 tbsp Butter
- 1 Red Bell pepper
- 150 g Mushrooms
- 10 Green Olives
- 5 Tomatoes
- 2 Cans Tuna
- Oil
- Salt
- Pepper
- Cayenne pepper
- Dried oregano
- Dried thyme
- Finely dice an onion and sauté in the butter until translucent, add the rice, pour the vegetable stock, bring to the boil and let the rice swell over a low heat for approx. 20 minutes.
- Peel the other onion and garlic, dice finely and sauté in a large pan in oil until translucent, clean, dice and almost cook the bell peppers, dice the tomatoes, add to the pan and simmer everything until done.
- Stir in the tomato paste, add the sliced mushrooms, rice, olives and spices, mix everything well, bring to the boil again and serve.
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