Easy Weeknight Rice With Tuna Recipe

I was super hungry one night and decided to throw together this tuna rice dish with sauted onions, garlic, frozen peas, and tender tuna, and it’s honestly the comfort food I needed even though its super simple and kinda messy like my life sometimes.

I love this Easy Weeknight Rice with Tuna recipe. I cook long grain rice in water or chicken broth with olive oil, onion and garlic then stir in canned tuna and frozen peas.

Its nutritional profile is great with protein and fiber, making it a healthy meal for busy nights.

Ingredients

• Long grain rice: A yummy carb source that fuels energy for hectic weeknights.
• Water or chicken broth: Gives a light flavor boost and moistens the rice perfectly.
• Olive oil: A healthy fat that enriches taste while helping sauté onions and garlic.
• Onion: Offers a mild sweetness plus antioxidants for a more balanced dish.
• Garlic: Adds a zesty kick and supports immunity with its natural goodness.
• Tuna: Provides lean protein that fills you up and helps build muscle.
• Frozen peas: A burst of fiber, vitamins and natural color for balanced nutrition.
• Salt and pepper: Enhances overall flavor and balances the dish taste naturally.

Ingredient Quantities

• 1 cup long grain rice
• 2 cups water or chicken broth
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 can tuna (approx 5 oz), drained
• 1 cup frozen peas
• Salt to taste
• Ground black pepper to taste

How to Make this

1. Rinse 1 cup of long grain rice under cold water to remove excess starch if needed and drain it well.

2. In a medium pot, heat 2 tablespoons of olive oil over medium heat then add the chopped small onion. Sauté until it becomes soft and kinda translucent.

3. Toss in 2 minced garlic cloves and let them cook for about a minute, stirring constantly so nothing gets burnt.

4. Stir in the rinsed rice and toast it lightly for 2 minutes so it gets coated with the oil and flavors.

5. Pour in 2 cups of water or chicken broth and add a pinch of salt and ground black pepper to taste, then increase the heat until the mixture starts boiling.

6. Once it’s boiling, reduce the heat to low, cover the pot and let it simmer for around 15 minutes or until the rice is nearly cooked.

7. When there is about 5 minutes left, stir in 1 cup of frozen peas so they can warm up and soften without losing too much color.

8. Carefully fold in 1 can of drained tuna, breaking it up gently with a fork so it mixes evenly with the rice.

9. Taste the dish and adjust salt and pepper if necessary, then turn off the heat and let it rest for a couple of minutes before serving. Enjoy your easy weeknight meal!

Equipment Needed

1. A fine mesh strainer or colander to rinse the rice.
2. A medium sized pot with a lid for cooking and simmering the dish.
3. Measuring cups and spoons for the rice, water or broth, and olive oil.
4. A sharp knife and a cutting board to chop the onion and mince the garlic.
5. A wooden spoon or spatula for stirring the ingredients during cooking.
6. A fork to break up and mix the tuna into the cooked rice.
7. A stove or cooktop to heat the pot over medium and then lower heat for simmering.

FAQ

• Q: Can I substitute chicken broth for water?
  A: Yes, you can use chicken broth instead of water. It actually gives the rice more flavor.
• Q: Do I need to drain the tuna?
  A: Yep, make sure you drain the tuna well so your dish doesn’t come out too watery.
• Q: What if I dont have frozen peas?
  A: You can use fresh peas if they are in season or even frozen green beans if thats what you have on hand.
• Q: How do I know when the rice is done?
  A: The rice should absorb all the water. Typically it takes about 15 minutes on low heat, but check if its tender.
• Q: Is it ok to add more spices or herbs?
  A: Absolutely, you can add your fav spices like a pinch of paprika or some chopped parsley to make it extra tasty.

Easy Weeknight Rice With Tuna Recipe Substitutions and Variations

• Instead of long grain rice you can use basmati or jasmine rice for a slight change in flavor and texture.
• If you dont have chicken broth, vegetable broth works just as good and adds a different twist.
• If you’re low on olive oil, try using canola oil or a bit of butter for that extra richness.
• If you arent a fan of tuna, canned salmon is a solid substitute that packs a similar protein punch.
• If frozen peas are unavailable, fresh peas or chopped green beans can provide that pop of color and crunch.

Pro Tips

1. Make sure you rinse your rice really well before cooking it to get rid of extra starch – trust me, this stops the grains from clumping together later on.
2. When you’re sautéing the onions and garlic, be extra careful not to burn the garlic. I usually stir it constantly since burnt garlic gives the dish a bitter taste, so keep an eye on it.
3. Swap water for chicken broth if you have some on hand for a richer taste, but remember to taste and adjust the salt later because the broth might already be a bit salty.
4. Fold in the tuna gently and stir in the frozen peas only near the end, so they keep their bright color and don’t turn mushy.

Enjoy your meal and feel free to experiment a little – sometimes little tweaks can make a big difference in flavor!