Easy Creamy Tuna Chili and Spinach Rice (One Pan Risotto Style)
A hearty, risotto-style rice dish packed with flaked tuna, fresh spinach, parmesan, and a kick of dried chilli flakes.
Servings: 4 servings
Calories: 310kcal
Equipment
- Medium Pot : To heat and keep chicken stock warm.
- Skillet or Pan : For cooking of dish.
Ingredients
- 1 liter Chicken Stock
- 2 cup Water
- 425 g Canned Tuna in Oil , drained, reserve oil
- 150 g Onion , chopped
- 2 cloves Garlic , crushed
- 1/2 tsp dried chilli flakes
- 2 cup rice (white Calrose or Arborio)
- 100 g spinach leaves
- 40 g grated Parmesan cheese , or use your favourite cheese
- 1 tbsp lemon juice
- Salt and Pepper , to taste
Instructions
- Bring stock and water to the boil in a pot; reduce to simmer, cover and keep warm.
- In a separate pan, heat reserved oil from tuna; add onion, garlic and chilli. Cook until onion is soft.
- Stir in rice and 125 ml warm stock. Cook, stirring, over medium fire until the liquid is absorbed. Add stock in 1/2-cup batches, stirring until absorbed after each addition. Total cooking time should be about 25 mins.
- Remove pan from fire, stir in spinach, flaked tuna, cheese and juice. Season to taste and serve.