Rice Tupper
A recipe that is very tasty, quick, and economical, made with very few ingredients; using a tupper makes it easy to take to work or school, and it can also be served at home.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 1 cup white rice, from the precooked
- 4 cups water
- 1/2 teaspoons granulated chicken bouillon
- 1 zucchini, large
- 2 cans canned tuna, well drained
- 2 tablespoons sour cream
- 1 teaspoon vegetable oil
- salt, and pepper to taste
- 1 tablespoon mayonnaise
Preparation
10 mins
25 mins
Low
- Rinse the rice with one cup of water, strain it, and repeat the process. Put the remaining 2 cups of water, the chicken broth, and the rice in a pot over medium heat, cover it, and let it boil. Once the water is almost consumed, remove it from the heat, leaving it to rest as it is, to finish cooking and evaporate what remains of the water, while doing the next steps.
- Cut the zucchinis into thick slices and then halve them, so that they form half circles.
- In a pan, pour a splash of oil and the pumpkins, season them with salt and pepper, and remove them from the heat once they are well cooked (approximately between 5 and 8 minutes). Set them aside.
- Pour the tuna onto a plate with mayonnaise and cream, then mix very well.
- Once the rice and pumpkins are cool, in a tupper, make a layer of rice, a layer of pumpkin, and finally a layer of tuna.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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