Ingredients
- 1 tbsp olive oil
- 1 medium brown onion, finely chopped
- 300 g basmati rice
- Cayenne pepper
- 400g can cherry tomatoes
- 400 mls chicken stock,
- 2 x 200g cans tuna, drained,
- 200g green beans trimmed and blanched
- 2 tbsps fresh coriander, finely chopped
Preparation
- Preheat the oven to 200 degrees
- Heat the oil in a heavy based container and sauté the onion until golden
- Add the rice and a pinch of cayenne stirring to coat in oil
- Stir in the tomatoes and stock, seasoning to taste
- Bring to the boil
- Cover and cook in the oven 18 -20 minutes or until the rice is cooked and the liquid has been absorbed
- Stir through tuna and beans, and garnish with coriander to serve
Tip
Frozen peas can be used in place of blanched green beans