Spanish Tuna and Tomato Rice Bowl

A quick rice bowl with tuna, tomatoes, and a hint of Spanish herbs.

Ingredients

• 1 cup Basmati Rice
• 1 can (796 mL) Diced Tomatoes
• 2 cans (170g each), drained Canned Tuna in Water
• 2 cloves, minced Garlic
• 2 tbsp, chopped Parsley
• 1 tbsp Extra Virgin Olive Oil
• to taste Salt
• to taste Black Pepper
• Pinch (Optional) Pinch Saffron Threads (Optional)

Instructions

1. Cook Basmati Rice according to package directions.
2. While rice is cooking, heat extra virgin olive oil in a pan.
3. Sauté Garlic until fragrant.
4. Add Diced Tomatoes and cook for about 10 minutes, stirring occasionally.
5. Stir in canned tuna, Parsley, and Saffron Threads (if using). Season with salt and Black Pepper.
6. Serve the tuna mixture over the cooked rice immediately.

Cuisine: Spanish

Suitability: low fat

Prep Time: 10 mins

Cook Time: 20 mins

Serving Size: 2

Meal Type: lunch