Fernanda López

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Rice Tupper

10 mins
25 mins
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A recipe that is very rich, fast and cheap, is made with very few ingredients, when using a tupper, it is very easy to take it to work or school, plus it can be served at home
Learn more about Fernanda López


4 portions
  • 1 cup white rice, precooked
  • 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


Rinse the rice with a cup of water, strain it and repeat the process. Put the remaining 2 cups of water, chicken broth and rice in a saucepan over medium heat, cover and let it boil, as it almost consumed the water remove it from the fire, letting it rest as it is, so that it finishes cooking and evaporate what's left of water, while doing the next steps.
Cut the zucchini into thick slices and then cut them in half, so that half circles remain.
In a frying pan, drain the squirt of oil and 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 into a dish with the mayonnaise and cream, then stir well.
Once the rice and pumpkins are cold, in a tupper make a layer of rice, one of pumpkin and finally one of tuna.


It can be presented in two ways; in the tupper or flip it on a plate, this will keep the shape of the mold.


If you do not have pumpkin, you can substitute cucumber; wash it and cut it in the same way.

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Nutritional information

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