One Pot Turmeric Tuna Rice with Chipotle Crema
Do you like Tuna…. from a can I mean?
I eat it a lot. It’s great with salad for lunch but when I was a teenager we pretty much had it every weekend. We had a favourite Saturday dish and we took turns cooking it. I don’t know why, but it was pretty much always the same dish. To make things even more bizarre each of us added different things, and totally appreciated the twists and turns taken on the Saturday we relinquished the cooking to another Sister.
It was a rice dish that included a can of Tuna, spices ( nothing too fancy), and capsicums and pretty much anything else laying around. I always added peas while my older sister loved to add pineapple. This was definitely not my favourite addition.
We ate huge plates, never tiring of it from week to week.
I recently wondered why I hadn’t made it or eaten it in all the years I had a child and teenager who could have then eaten the left overs and maybe even carried on a tradition. It has changed a little of course. It wasn’t called One Pot Turmeric Tuna Rice with Chipotle Crema then.
Well it’s never too late, while I can still cook.
This is such an easy recipe a child can make it as well as eat it.
I haven’t included chilli or anything too out there because you can feed this to anyone for any meal Breakfast lunch or Dinner and they will love it. I have included Turmeric though for its exotic warm flavour and beautiful colour. Apparently it’s good for you too, more here.
I have added a recipe for Chipotle Crema because I can’t live without it and this rice tastes like the bomb with it!!! seriously do not skip it. It will make your weekend. Oh and add that soft cooked egg for a heavenly combo too.
- 400 gm Jasmine rice 2 cups
- 200 gm onion chopped
- 2 cloves garlic crushed
- 150 gm red capsicum or green, diced
- 750 ml chicken stock 3 cups
- 150 gm peas frozen (1 cup)
- 250 gm tuna can drained
- 1 tablespoon turmeric powdered or 1 inch grated piece of fresh
- 1 tablespoon cumin ground
- 2 teaspoons smoked paprika
- 1/4 cup parsley chopped
- 5 gm salt and pepper
- 60 ml olive oil
- 6 whole eggs
- 2 tablespoon chipotle chilli crushed
- 250 gm sour cream 1 cup
If for some reason your rice isn't cooked through almost fully. Add a half a cup of boiling water before adding the peas and Tuna. Stir well and put back onto a very low flame with the lid on for another 10 minutes. Once the rice is tender add the Tuna and peas and cook through again
You could use 2 Tablespoons mild curry powder instead of the other spices