Baked tomato rice with tuna
Nutrition Info.(per serve)
- 1 onion
- 425g can chopped tomatoes
- 1 red capsicum
- 2 x 95g cans 'lite' sun-dried tomato & basil tuna
- 310g can corn kernels with no added salt, drained
- 1 1/2 cups basmati rice
- 2 cups water
- fresh basil leaves to garnish
Total fat 2.6g
Saturated fat 0.4g
Dietary fibre 4.8g
1 Preheat oven to 180°C. Chop the onion and capsicum.
2 Place the onion, rice, water, tomatoes and capsicum in an ovenproof baking dish and stir to combine. Cover with foil or a lid and bake for 40-45 minutes, until rice is cooked.
3 Use a fork to fluff the rice, and season with freshly ground black pepper. Stir through the tuna and corn. Spoon among serving bowls and garnish with fresh basil leaves.
You could finish with a sprinkle of cheese melted on top, too.
Hanu de Jong
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