Arroz C Atum Recipe

Ingredients for Arroz C Atum

• Onion
• Garlic Cloves
• Green Pepper
• 2 tablespoons olive oil
• 2 (5 ounce) cans tuna in olive oil (drained)
• 1 (14.5 ounce) can diced tomatoes (undrained)
• Cumin
• Hot Pepper
• Paprika
• Salt And Pepper
• Long Grain Rice
• 2 cups water (or chicken broth)
• Fresh Parsley

How to Make Arroz C Atum

1. 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).
2. 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.
3. Cook for about 5 minutes over medium heat, stirring occasionally, allowing the flavors to meld.
4. 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.
5. Bring the mixture to a boil.
6. 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.
7. Stir in 1/4 cup of chopped fresh cilantro or parsley before serving.
8. Serve hot as a main course, accompanied by a fresh salad for a complete Cape Verdean meal.