Rice has always been a meal that can be prepared in various ways.
Today, we explore how to prepare lemon rice with tuna and spinach.
Ingredients
For the rice:
- 1 cup of basmati rice (or any preferred rice variety)
- 2 cups of water
- 1/2 teaspoon of salt
- 1 tablespoon of olive oil
For the dish:
- 1 can of (5-6) tuna
- 2 cups of fresh spinach leaves
- 1 medium onion
- 2 cloves of garlic
- 1 small green chili
- 1 tablespoon of olive oil
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon red chili powder or paprika (optional)
- Juice of 1 large lemon
- Salt and pepper
- Fresh parsley
Cook the rice
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Then add the rice and stir for 1-2 minutes.
- Add 2 cups of water and 1/2 teaspoon of salt. Bring to a boil, then reduce the heat to low.
- Cover and simmer for about 15 minutes, or until the water is absorbed and the rice is tender. Set aside and fluff with a fork.
Prepare the dish:
- Heat one tablespoon olive oil in a large skillet over medium heat.
- Add the cumin seeds and let them sizzle for 20-30 seconds.
- Add the chopped onion and sauté until golden brown, about 5-6 minutes.
- Stir in the garlic and green chili (if using) and cook for 8 another 1-2 minutes until fragrant.
- Add turmeric powder, red chili powder (if using), and a pinch of salt. Stir well.
- Add the spinach leaves and cook until wilted, about 2-3 minutes.
Tuna:
- Add the drained tuna to the skillet. Break it into chunks and mix gently with the spinach mixture. Cook for 2-3 minutes to heat through.
Combine with rice:
- Add the cooked rice to the skillet. Mix everything gently to combine, ensuring the rice is evenly coated with the spices and tuna-spinach mixture.
- Stir in the lemon juice and zest. Adjust salt and pepper to taste.
- Garnish with fresh parsley. Serve warm as a main dish or alongside a fresh salad or yogurt dip.
