Fernanda López

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Recipe

Rice Tupper

Name: Rice Tupper
Prep time: 35 min
Cook time: 35 min
Yield: 4
Cuisine: Internacional
Ingredients: 1 cup white rice, of the parboiled; 4 cups water; 1/2 teaspoons chicken bouillon; 1 zucchini, big; 2 cans canned tuna, well drained; 2 tablespoons cream; 1 teaspoon oil; salt, and pepper to taste; 1 tablespoon mayonnaise

10 mins

25 mins

Low

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Fernanda López

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A recipe that is very rich, fast and inexpensive, it is made with very few ingredients, when using a tupper, it is very easy to take it to work or school, and it can also be served at home

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Ingredients

4 portions

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1 cup white rice, of the parboiled
4 cups water
1/2 teaspoons chicken bouillon
1 zucchini, big
2 cans canned tuna, well drained
2 tablespoons cream
1 teaspoon oil
salt, and pepper to taste
1 tablespoon mayonnaise

Preparation

Rinse the rice with a cup of water, strain it and repeat the process. Put the remaining 2 cups of water, the chicken consommé and the rice in a saucepan over medium heat, cover it and let it boil, since the water is almost consumed, remove it from the heat, letting it rest as it is, so that it finishes cooking and evaporate what remains of the water, while doing the following steps.

Cut the zucchini into thick slices and then cut them in half, so that there are half circles.

In a frying pan, drain the drizzle of oil and the pumpkins, season them with salt and pepper, remove them from the heat once they are well cooked (approximately between 5 and 8 minutes). Reserve them.

Pour the tuna onto a plate with the mayonnaise and cream, then stir very well.

Once the rice and the pumpkins are cold, in a tupper make a layer of rice, a layer of pumpkin and at the end a layer of tuna.