Ingredients:
350g rice
2 tbspns sunflower oil 1 onion, sliced
1 green or red pepper, sliced
400g tin chopped tomatoes
2 tbspns tomato puree 1tspn mixed herbs
1tspn sugar
300ml chicken or vegetable stock (made from stock cube)
salt and black pepper 200g tuna drained and flaked
chopped parsley or grated cheese to serve.
Method
Cook the rice, drain and keep warm. Heat the oil in a pan and fry the onion
for about 5 minutes. Stir in the tomatoes, puree, herbs, sugar, stock and seasoning.
Bring to the boil, then simmer for 10 minutes. Mix in the tuna and cook for
2 more minutes, then stir in the rice and reheat. Serve with the fresh parsley
or grated cheese.
Serves 4.
