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Mexican Rice Anb Tuna (Arroz Con Atun)

1/3 c Corn oil
2 c Uncooked rice; not instant converted
6 Yellow peppers; *
1 Large onion
3 Garlic cloves; crushed/diced
1 Large red tomato; diced
1 Large red tomato; **
4 c Chicken broth
1 Bay leaf
1 ts Oregano
Crushed black pepper; to taste
1 Large can tuna in spring; water; drained
1/2 c Olives; chopped

* Long narrow yellow peppers such as guero, x-ca-tic, or hot hungarian wax. ** Blended, in a blender, with 1 cup of the chicken broth. In a large skillet or saucepan, heat the oil, and add the garlic. When it turns a golden color, add the rice, and stir well until the rice also turns a golden color. Add the onion and the peppers (remove stems) and saute an additional 3 minutes. Add the blended tomato. When the mixture comes to a boil, add the remaining chicken broth. Then add all other ingredients. After the mixture comes to a boil, mix one more time, cover, and lower to a simmer. When all liquid is absorbed, remove bay leaf and serve.

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