1tablespoonTurmericpowdered or 1 inch grated piece of fresh
1tablespoon cuminground
2teaspoonssmoked paprika
1/4cupparsleychopped
5gmsalt and pepper
60mlolive oil
6wholeeggs
Chipotle Crema
2tablespoonchipotle Chilli crushed
250gm sour cream1 cup
Instructions
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.
Notes
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 againYou could use 2 Tablespoons mild curry powder instead of the other spices