Tuna Poblano
Lucy Contreras
When my daughter Luisa was born 17 years ago, I had a special diet of rice and I prepared one with squid. So as I love the tuna salad I decided to make my version of rice with tuna and this was the result. At every opportunity I mix different flavors without losing the base: tuna.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 30 grams margarine, without salt
  • 2 cups rice
  • 1 cube vegetable consommé, of tomato
  • 500 milliliters water
  • 1 can corn kernels
  • 1 cup Poblano chile strips, in squares
  • 1 can tuna
  • mayonnaise, to taste
  • avocados, to taste
  • 4 sprigs fresh cilantro
  • 1 cup panela cheese, in cubes, optional
Preparation
10 mins
20 mins
Low
  • Melt butter in a 3-liter pot approximately.
  • Dora the two cups of rice, take care not to burn.
  • Add the 500 milliliters of water. Add the cube of tomato broth, undo it completely.
  • After 5 minutes to reduce the water, add the corn, the slices and the tuna.
  • When the rice is cooked, take a serving of about 1 cup, add 2 tablespoons of panela cheese in cubes (optional) and place in a mold.
  • Decorate with an avocado fan or a spoonful of mayonnaise and cilantro.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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