Rice with Tuna
This Tuna with Rice recipe, also known as Arroz con Atum, comes from the nation of Cabo Verde. Cachupa is the most popular dish in Cabo Verde, but this Tuna with Rice dish is a close second. The rice is so flavorful and delicious, and the tuna steak is a perfect form of protein in this meal!
Servings 6 servings
Calories 403kcal
Equipment
Ingredients
- ⅓ cup olive oil
- 1 medium onion chopped
- 4 roma tomatoes chopped
- 3 cloves garlic chopped
- 2 beef or chicken bouillon cubes (I prefer beef)
- 3 bay leaves
- 1 ½ cups long grain white rice
- 3 cups water
- 16 oz. Tuna steak cut into ½ inch cubes
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion, tomatoes, and garlic, and allow to sauté in the olive oil until fragrant, about 6 minutes.
- Add the bay leaves and the two bouillon cubes. Continue stirring until the bouillon cubes melt into the rest of the oil.
- Add the rice and the water into the pot, stirring to combine them with the other ingredients. Top with a lid, and set a timer for 5 minutes.
- After 5 minutes, remove the lid and add the tuna into the pot. Stir to combine. Replace the lid on the pot and continue cooking for another 10 minutes.
- Remove the pot from the heat but keep the lid on. Let it sit for 5 minutes.
- After 5 minutes, fluff the rice with a fork and serve. Enjoy!
- Leave a comment on this recipe letting me know what you thought!
Notes
Recipe copyright The Foreign Fork. For educational or personal use only.
Nutrition
Serving: 1serving | Calories: 403kcal | Carbohydrates: 41g | Protein: 22g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 29mg | Sodium: 361mg | Potassium: 380mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1998IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 1mg