Rainbow Rice and Tuna Fish
first came into existence back in May 2000. Seems a
long time ago now!
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
lot of the details of who contributed what have either
become blurred or disappeared over the years but the
recipes are still worthwhile either in their own right
or for the inspiration they might give.
is one of the 'Solo' series recipes provided by Bill
Hilbrich from Saint Cloud, Minnesota.
cup raw un cooked (NOT instant) rice
2/3 cup chicken broth (canned is fine)
2 Tablespoons (divided) Butter
1 small (6oz or 170g) chunk Tuna (drained)
1 Tablespoon lemon juice
1/3 cup diced onions
1/3 cup red Bell Peppers
1/3 cup green Bell Peppers
salt and pepper to taste
one tablespoon of butter in a 1 quart saucepan, add
rice and stir until all the grains are coated.
the chicken broth to the rice, cover and place pan
over a stove burner with a very low flame. (Total
heating time will be 15 minutes, followed by at least
5 minutes standing time).
the rice has cooked for 15 minutes, turn off the flame
under the rice, but do NOT remove the cover.
one tablespoon of butter in a frying pan; heat the
onion and bell peppers until soft.
the lemon juice and the drained can of tuna.
mixture for an additional 3 to 5 minutes or until
the tuna is warmed.
the cover on the rice and stir in the heated onion,
bell pepper and tuna mixture and serve.
and pepper to taste.
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