Mains
Baked tomato rice with tuna
- 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
Instructions
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.
- Servings : 4
- Ready in : 50 Minutes
- Ingredient : Basil, Capsicum, peppers, Corn, Onions, Rice, Tomatoes - canned, Tuna
HFG tip
You could finish with a sprinkle of cheese melted on top, too.
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