Rice with tuna to the poblana, a perfect recipe for this Lent.
Learn more about Fernando Wilchss
Ingredients5 portions
Preparation
Citrus 1/4 onion in 25 grams of margarine Primavera® canola
Add tuna and cooked rice. Remove from the fire
Grind the chiles with the remaining onion, the broth, the cream. Season with salt and pepper.
Pour the rice with the tuna in a refractory greased with margarine Primavera® canola
Bathe it with sauce. Bake at 190 ° C for 30 minutes.
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