Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 1 onion, chopped
- 1 red capsicum, cored, deseeded and diced
- 1 clove garlic, crushed
- 250grams easy-cook long-grain rice
- 3 cup chicken stock
- 325grams can sweetcorn, drained
- 200grams can tuna in spring water, drained
- 1 pinch salt
- 1 pinch pepper
- 6 spring onions, chopped (to garnish)
Nutrition per serving
1860kJ / 442Cal
1860 Kilojoules or 442 Calories
21% of daily energy intake*
Protein
22.4grams
Fat
11.5grams
Carbs
61.2grams
Sugars
9.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat the oil in a saucepan, add the onion, red capsicum and garlic and cook until soft. Stir in the rice, then add the stock and season to taste with salt and pepper.
Step 2 of 3
Bring to the boil, then reduce the heat and simmer, stirring occasionally, for 10-15 minutes until all the stock has been absorbed and the rice is tender.
Step 3 of 3
Stir in the sweetcorn and tuna and cook briefly over a low heat to heat through. Serve immediately garnished with the spring onions.
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