Tomato, pesto and tuna rice
Tomato, pesto and tuna rice
Ingredients
Tomato, pesto and tuna rice
- 250 g cherry tomatoes
- 1 tsp vegetable or olive oil
- 20 g butter
- 1 brown onion, finely chopped
- 1 clove garlic, crushed
- 2 250g packets microwave brown rice
- 1 cup hot salt-reduced vegetable stock
- 80 g baby spinach leaves
- 425 g can tuna in springwater, drained, flaked
- 1/4 cup bought basil pesto
- 1/4 cup shaved parmesan
Steps
Tomato, pesto and tuna rice
- Preheat oven to 200°C/180°C fan-forced. Place tomatoes in a roasting pan. Drizzle with oil; toss to coat. Bake for 10 minutes or until softened slightly.
- Meanwhile, melt butter in a large deep frying pan over moderate heat. Add onion and garlic; cook and stir for 2 minutes or until onion softens. Add rice; mix well. Gradually add a ladle (about 1/2 cup) of hot stock to rice mixture, stirring constantly until all liquid is absorbed. Add remaining stock, stirring constantly until all liquid is absorbed. This will take about 10 minutes. Rice should be tender but still firm to the bite.
- Add cooked tomatoes, spinach, tuna and pesto to rice; cook and stir for 2 minutes or until heated. Serve topped with parmesan.