A comforting, flavorful one-pot dish made with tuna, jasmine rice, vegetables, and warm seasonings. It’s simple, satisfying, and a wonderful way to bring Cape Verdean flavors to the dinner table.
Prep Time
20 minutes
Cook Time
4–6 hours on HIGH
Serves
4–6
Ingredients
- 4 cans tuna (4.5 oz each), preferably packed in olive oil
- 2 cups uncooked jasmine rice, rinsed
- 3 cups water
- 1/2 onion, chopped
- 2 garlic cloves, minced
- ½ cup green or black olives
- 2 tablespoons avocado oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ cup spinach
- Salt, to taste
- Fresh parsley, chopped
- 1 bay leaf
Steps
1
Sauté your vegetables.
Heat avocado oil in a large pot over medium heat. Add the chopped onion and cook for about 4–5 minutes until softened. Add the minced garlic and cook for another 30 seconds.
2
Add your tuna and seasonings.
Drain the tuna lightly, leaving some of the flavorful olive oil. Add it to the pot with the paprika, garlic powder and black pepper. Gently stir and cook for about 2 minutes.
3
Add the rice.
Stir in the rinsed jasmine rice, making sure it’s coated with the tuna, vegetable mixture, and olives. Let it cook for about 1 minute
4
Add the liquid
Pour in 3 cups of water or broth. Add the bay leaf if using. Stir gently, bring to a boil, then reduce the heat to low and cover.
5
Simmer.
Cook for approximately 20 minutes or until the rice has absorbed most of the liquid. Avoid repeatedly lifting the lid.
6
Rest and finish.
Turn off the heat and let the rice rest, covered, for 5–10 minutes. Fluff gently with a fork, sprinkle with fresh parsley, and serve.
Cooking tip:
Add chickpeas for extra fiber and protein for that delicious briny flavor.
You can serve it with a simple salad or sautéed greens!