One Pot Turmeric Tuna Rice with Chipotle Crema
Make this in one pot. Add anything you love and jazz yours up to suit . Smoked trout, left over vegetables, chilli, coriander, ginger...you choose.
Cook Time30 mins
Total Time30 mins
- 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
Mix the chipotle chilli with the sour cream and put into the fridge till later.
Heat a deep fry pan that has a lid or wide bottomed pot . Add 2 tablespoons olive oil and add the onion, capsicum and garlic and saute on low till fragrant.
Add the spices, rice and stock and stir. When the liquid comes up to the boil turn it down to the lowest setting and put the lid on. Leave for at least 10 minutes. The pot should not boil.
Take off the lid add the tuna and the peas and stir. Check the rice. it should be cooked or almost cooked by now. Put the lid back on and leave for another 5 minutes.
In the meantime heat a frypan and add the remaining oil. Cook the eggs till done the way you like them.
Serve the rice with Chipotle Crema and the eggs.
This makes a great breakfast or the leftovers are great taken to work the next day.
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