Mexican Tuna Rice

Ingredients

• 250 gm cooked rice
• 5 gm tin tuna, drained
• 2 cloves garlic, chopped
• 1 tbsp red capsicum, chopped
• 1 tbsp yellow capsicum, chopped
• 1 tbsp red onion, chopped
• 2 tbsp green beans, chopped
• 1 tbsp corn kernels
• 6 kalamata olives, pitted, halved
• 1 red chilli, half the seeds removed, finely chopped
• 1 tsp turmeric
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp dried basil
• salt & pepper
• 1 tbsp vegetable oil
• 2 tbsp chinese rice wine

Method

1. Heat oil to medium heat in a nonstick frypan.
2. Add capsicum, green beans, chilli, and garlic. Cook for 1-2 minutes, stirring.
3. Add rice wine, lower heat, let vegetables cook gently for 2-3 minutes, stirring occasionally.
4. Add rice, corn, olives, tuna, herbs, and spices. Stir through and cook for 1-2 minutes. Add salt & pepper to taste.
5. Turn off heat, stir through onion. Serve.

Serves one.