Rice with Tomato Sauce, Tuna, and Corn

A quick meal made from ingredients that we usually always have on hand. Since we dont need a lot of cookware, this dish can also be prepared in a small student kitchen.

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 spoons Oil, olive

  • 1 piece Onion, raw

  • pieces Garlic, fresh

  • 500 g Tomato sauce, without salt

  • pieces Salt, table

  • 320 g Fish, tuna, in oil

  • 1 can Corn, yellow, in brine

  • 300 g Rice, white, long grain

Steps

  1. Peel the onion and garlic, and finely chop them separately. Drain the tuna and corn.

  2. Place the rice in a fine-mesh sieve and rinse it under cold running water until the water runs clear. Drain the rinsed rice, transfer it to a thick-bottomed pot, and add twice the amount of cold water. Add salt, place it on the heat, and bring to a boil. As soon as it boils, cover the pot and reduce the heat so that the liquid simmers gently. Cook the rice covered until it absorbs all the liquid and becomes tender.

  3. While the rice is cooking, prepare the sauce. Heat oil in a deep pan or pot and sauté the chopped onion until translucent. Add the garlic and cook together with the onion for a minute until fragrant. Then add the tomatoes and season to taste (salt, pepper, chili, oregano, basil, etc.). Bring the sauce to a boil, then simmer on low heat for about 10 minutes.

  4. Stir the corn and tuna into the sauce, breaking the tuna into smaller pieces with a fork. Cook everything together for about 2 more minutes.

  5. Fluff the cooked rice with a fork to loosen it, then serve it on plates alongside the prepared sauce. Offer a bowl of salad on the side.

Nutrition Information (Per 100g)

  • Calories: 159.86 kcal
  • Fat: 3.21 g
    • Saturated Fat: 0.36 g
  • Carbohydrates: 22.43 g
    • Sugars: 2.36 g
  • Protein: 8.07 g
  • Fiber: 0.86 g

Advice

Do not stir the rice while cooking, and do not open the pot. It is important to cook it on low heat so that the grains can slowly swell. Instead of rice, you can also use couscous or bulgur.