Spanish rice with tuna

spanish rice recipe

This is one of my favourite leftover/store cupboard/green day recipes. I usually have all these ingredients in my food store cupboard at any given time. Delicious served hot of course but equally delicious served cold with a salad for lunch the next day.

Serves: 4

Total time: 35 mins


  • 1 onion (peeled and finely diced)
  • 1 tblsp olive oil (or sunflower oil)
  • 1 sweet red pepper (deseeded and finely diced)
  • 200 g Basmati rice (brown, preferably)
  • 600 mls boiling water
  • 1 vegetable stock cube (or chicken)
  • 50 g frozen green peas (approx)
  • 50 g sweet corn (canned) (approx)
  • 2 tomatoes (deseeded and chopped finely)
  • 150 g tuna canned in water (drained) (approx)
  • 1 tsp turmeric (level, optional)


  • Fry the onion in a saucepan with the oil for approximately 3 minutes, add the pepper and cook for a further 2 minutes.
  • Add the rice and turmeric, stir. Make up 600 mls of vegetable or chicken stock. Add to the rice, stir. Bring to boil.
  • Cover and simmer for 15 minutes.
  • Add the rest of the ingredients. Stir and cover for another 10 minutes or until the rice has absorbed the stock.
  • Taste and season as required.
  • Serve immediately.