Vegetable rice pan with tuna

Ingredients for 4 servings:

• 1 bag of rice
• 1 medium-sized red bell pepper(s) OR:
• Tomato peppers, from the jar
• 1 small can of corn
• 1 can tuna in sunflower oil
• 1 stalk(s) leek
• 1 small zucchini
• 1 stalk(s) spring onion(s)
• 1 clove(s) garlic
• 1 cup crème fraîche
• 2 tbsp ketchup
• Salt
• Paprika powder, sweet
• Chili, dried ground
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

low-calorie light food for summer

Cook a bag of rice according to the instructions. Meanwhile, wash and chop the vegetables. Drain the corn. Chop the tuna, reserving the oil for frying. Place the tuna and oil in a heated, deep pan, then add the leeks, zucchini, leek, and garlic, and fry vigorously, stirring occasionally. Before it gets too dark, add the bell pepper. Fry briefly and then add the well-drained rice. The little water that trickles down from the rice bag into the pan will allow the whole thing to steam slightly. Season with salt, pepper, paprika, and chili. Add the crème fraîche and ketchup, stirring continuously until it reaches a creamy consistency. Done… I like to serve it with a green salad!