Tuna Poblano
When my daughter Luisa was born 17 years ago, she had a special rice diet, and they prepared one for me with squid. So since I love tuna salad, I decided to make my version of rice with tuna, and this was the result. Every time I mix different flavors without losing the base: the 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, tomato
- 500 milliliters water
- 1 can corn kernels
- 1 cup Poblano chile strips, in small pieces
- 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 the butter in a pot of approximately 3 liters capacity.
- Brown the two cups of rice, being careful not to burn it.
- Add the 500 milliliters of water. Add the tomato bouillon cube, breaking it down completely.
- After 5 minutes of reducing the water, add the corn, the strips, and the tuna.
- When the rice is cooked, take a portion of about 1 cup, add 2 tablespoons of cubed panela cheese (optional), and place it in a mold.
- Garnish with a fan of avocado or a tablespoon 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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