Vegetable – Rice Pan with Tuna
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 sachet rice
- 1 medium bell pepper (s), red OR:
- Tomato peppers, from the jar
- 1 small Can corn
- 1 can tuna, in sunflower oil
- 1 leek
- 1 small zucchini
- 1 spring onion (s)
- 1 clove garlic
- 1 cup crème fraîche
- 2 tablespoon ketchup
- salt
- Paprika powder, noble sweet
- Chilli, dried ground
- pepper
Print Recipe
Pin Recipe Instructions
- Cook a bag of rice according to the instructions.
- In the meantime, wash the vegetables and cut them into small pieces. Drain the corn. Chop the tuna but keep the oil to fry.
- Put the tuna with the oil in a heated pan, add the leek, zucchini, leek and garlic and fry vigorously while stirring. Before it browns too dark, add the paprika. Fry this briefly and add the well-drained rice. With the little water that gets into the pan from the rice bag, the whole thing is now steamed a little. Season with salt, pepper, paprika and chilli. Add the creme fraich and the ketchup and continue to stir until it becomes a creamy consistency. Finished
- I like to serve with green salad!
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