Tuna Rice 20/10 🔝🔥

Name: Tuna Rice 20/10 🔝🔥
Total time: 1800 s
Yield: Serves 5 servings
Cuisine: American
Ingredients: 2 cans tuna in oil (solid or chunk); 1 1/2 cups rice (about 285 grams); 3 cups water (about 710 ml); 1 small red onion; 1/2 stalk green onion (scallion); 2 cloves garlic; 1/4 stalk celery; 1/2 small red bell pepper; 1/2 carrot; 4 tablespoons canned peas; to taste, food coloring (such as annatto or sazón); to taste, salt; to taste, black pepper; 4 tablespoons white vinegar

Rosa Piedrahita Parody @rosa_piedrahita

Valledupar, Cesar, Colombia

This is my mom’s tuna rice recipe, and I’ve always been its number one fan. It’s perfect for a quick and delicious lunch. I love tuna in all its forms, and if you’re like me, you’ll love this rice. I hope you enjoy it and give it a try! ❤️

Rosa Piedrahita Parody @rosa_piedrahita

Valledupar, Cesar, Colombia

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Ingredients

30 minutes

Serves 5 servings

2 canstuna in oil (solid or chunk)
1 1/2 cupsrice (about 285 grams)
3 cupswater (about 710 ml)
1small red onion
1/2 stalkgreen onion (scallion)
2 clovesgarlic
1/4 stalkcelery
1/2small red bell pepper
1/2carrot
4 tablespoonscanned peas
to taste, food coloring (such as annatto or sazón)
to taste, salt
to taste, black pepper
4 tablespoonswhite vinegar

Saved

Steps

30 minutes

1

Heat a pot or Dutch oven for rice over medium heat. Drain the oil from one can of tuna and pour it into the hot pot (caution: pour carefully, as the oil may contain water and can splatter; it’s recommended to cover the pot while the water evaporates).
2

Sauté the grated red onion over medium heat. Next, add the crushed garlic and finely chopped celery. Once these ingredients become translucent, add the finely chopped green onion, peeled and grated red bell pepper, and then the grated carrot. Cover and cook for 2 minutes to finish sautéing all the vegetables.
3
4

Rinse the rice and drain it well, then add it to the pot and mix thoroughly. Add the well-drained tuna (do NOT add any more oil) and the peas, and mix again.
5

Add the water and vinegar, along with salt, black pepper, and food coloring to taste. (Keep in mind that the tuna is already salty, so don’t overdo it!)
6

Bring the rice to a boil over high heat until all the water evaporates. Then cover, reduce the heat to low, and cook for 20 minutes.
7

Uncover and fluff the rice with a fork so all the grains are well cooked, then cover again and let it rest for 5 more minutes.
8

That’s it! You can now serve this delicious tuna rice. We used parsley for garnish in the photo. This time, we served it with yuca croquettes (Natalie’s recipe).