Zutaten für Arroz C Atum
- 1 medium onion
- 2 cloves garlic
- 1/2 green bell pepper
- 2 tablespoons olive oil
- 2 (5 ounce) cans tuna in olive oil, drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon paprika
- salt and pepper to taste
- 1 cup long-grain rice
- 2 cups water
- 1/4 cup chopped fresh parsley
- 2 cups chicken broth (optional, instead of water)
- 1/4 cup chopped fresh cilantro (optional, instead of parsley)
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Zubereitung von Arroz C Atum
- Finely chop 1 medium onion, 2 cloves garlic, and 1/2 a green bell pepper. In a large pan or Dutch oven, sauté the onion, garlic, and pepper in 2 tablespoons of olive oil over medium heat until the onion is soft and translucent (about 5 minutes).
- Add 2 (5 ounce) cans of tuna in olive oil (drained), 1 (14.5 ounce) can of diced tomatoes (undrained), 1 teaspoon of paprika, 1/2 teaspoon of ground cumin, 1/4 teaspoon of cayenne pepper (optional), and salt and pepper to taste.
- Cook for about 5 minutes over medium heat, stirring occasionally, allowing the flavors to meld.
- Add 1 cup of long-grain rice, and 2 cups of water (or chicken broth for extra flavor). Ensure the total liquid volume is 3 cups.
- Bring the mixture to a boil.
- Once boiling, reduce heat to low, cover the pan tightly, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed. Do not lift the lid during cooking.
- Stir in 1/4 cup of chopped fresh cilantro or parsley before serving.
- Serve hot as a main course, accompanied by a fresh salad for a complete Cape Verdean meal.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
18g
Fat
16g
Carbs
21g
