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🍽️ Tuna Rice Bowl with Vegetables

463 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp sunflower oil
• 1 onion
• 1 garlic clove
• 200 g long-grain rice
• 500 ml clear vegetable broth
• 1 bunch soup greens
• 1 red bell pepper
• 300 g frozen peas
• turmeric
• pepper from the mill
• 185 g tuna in oil (1 can)

Instructions

1. 1. Heat the oil in a pot.
2. 2. Finely chop the onion.
3. 3. Press the garlic through a garlic press.
4. 4. Sauté the onions and garlic in the hot oil.
5. 5. Add the rice to the pot.
6. 6. Stir the rice briefly until it is lightly toasted.
7. 7. Pour in the broth.
8. 8. Bring the mixture to a boil.
9. 9. Reduce the heat to a low setting.
10. 10. Let the rice swell for 10 minutes.
11. 11. Chop the soup vegetables finely.
12. 12. Chop the bell pepper finely.
13. 13. Add the bell pepper to the rice.
14. 14. Add the peas to the rice.
15. 15. Add the soup vegetables to the rice.
16. 16. Cook everything for another 10 minutes.
17. 17. Season the dish with turmeric.
18. 18. Season the dish with pepper.
19. 19. Drain the tuna.
20. 20. Shred the tuna with your fingers.
21. 21. Place the tuna on top of the rice dish.

Nutrition per serving

• kcal: 463
• Protein: 23 g · Fett/Fat: 16 g · Carbs: 56 g