Spanish Tuna Tomato Rice | Quick & EASY Pantry Staple Recipe

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Rinse the rice in a fine sieve. Put it in a saucepan with the water and a pinch of salt. Bring to a boil over high heat, then cover and turn the heat to low.
2. Drain the tuna cans into a fine sieve over a bowl, keeping the oil. Gently flake the tuna, finely chop the onion and roughly chop the garlic.
3. Heat a frying pan over medium heat and add 3 tablespoons (45 ml) of the reserved tuna oil.
4. After a couple of minutes, add the onion and garlic and stir for 3 to 4 minutes, until the onion is translucent. Add the paprika and dried parsley, mix quickly, then add the tomato sauce and season with salt and pepper. Stir well and lower to low-medium heat.
5. When the rice is cooked (18 minutes in the creator's case), remove the pan from the heat and gently fluff the rice with a fork. Transfer it to serving dishes.
6. Simmer the tomato sauce for 5 to 10 minutes, then turn off the heat, add the drained tuna and mix well.
7. Spoon the tuna tomato mixture over the rice and top with chopped parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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