Rainbow Rice and Tuna

Rainbow Rice and Tuna
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Ingredients:
1/3 cup rice, raw, uncooked ( NOT instant)
2/3 cup chicken broth ( canned is fine)
2 tablespoons butter, divided
1 (6 ounce) cans tuna, drained
1 tablespoon lemon juice
1/3 cup onions, diced
1/3 cup red bell peppers
1/3 cup green bell peppers
salt and pepper

Directions:
Melt one tablespoon of butter in a 1 quart saucepan, add rice and stir until all the grains are coated.
Add the chicken broth to the rice, cover and place pan over a stove burner with a very low flame. (total heating time will be 15 minutes, followed by at least 5 minutes standing time).
After the rice has cooked for 15 minutes, turn off the flame under the rice, but do NOT remove the cover.
Melt one tablespoon of butter in a frying pan; heat the onion and bell peppers until soft. Add the lemon juice and the drained can of tuna.
Heat mixture for an additional 3 to 5 minutes or until the tuna is warmed.
Remove the cover on the rice and stir in the heated onion, bell pepper and tuna mixture and serve. Salt and pepper to taste.

Servings: 1

Time preparation: 10 min.

Time total: 30 min.

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4.3 (1142 votes)

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