Arroz de Atum
Serves4 (servings)
SWAP ScoreWhat's this?
Ingredients
- 3 tablespoons oil
- 1 tablespoon garlic, crushed
- 1 small white onion, diced
- 1 small tomato, quartered
- 1 teaspoon paprika
- 1 teaspoon annatto
- salt and pepper to taste
- 1 can tuna packed in water, low sodium, drained
- 1 cup manzanilla olives, whole
- 1 whole bay leaf
- 2 1/2 cups water
- 2 cups long grain rice
Directions
- Add about 3-4 tablespoons of oil to a deep pot or Dutch oven, then add the crushed garlic, onions and tomato.
- Sauté for about 5-7 minutes, until the onions are translucent and the tomato cooks down (you can break up the tomato with a wooden spoon if you would like as it’s cooking).
- Add the seasonings and sauté everything for about 30 seconds, and then add the tuna. Use a wooden spoon to break the tuna apart slightly.
- Add the olives, bay leaf and water, and bring the pot to a boil.
- Then, pour in your rice, stir it well until combined and then cover the pot. Let let the rice cook over a very low flame for 20-25 minutes. Do not mix or uncover the rice while it is cooking.
- At the 20 minute mark, taste the rice and if you are satisfied with the texture, turn the flame off, re-cover the pot with the lid, and let the rice rest for 5- 10 minutes. If you decide that the rice is not soft enough, let it continue to cook for another 5-10 minutes then turn the flame off and let the covered pot rest for an additional 5-10 minutes.
- Once the rice has rested, fluff it with a fork and serve.
Nutrition Facts
Arroz de Atum
Amount Per Serving
Calories 306
Calories from Fat 144
% Daily Value*
Total Fat 16g
25%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 18mg
6%
Sodium 717mg
30%
Potassium 237mg
7%
Total Carbohydrates 28g
9%
Dietary Fiber 2g
8%
Sugars 1g
Protein 13g
26%
Vitamin A
12%
Vitamin C
8%
Vitamin D0%
Calcium
5%
Iron
11%
* Percent Daily Values are based on a 2000 calorie diet.
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