Ingredients

Cooking time: ​40 minutes

Budget: -

Serves 4​​

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• 1 13.85oz can of Cape Verdean/Portugese tuna (or any tuna packed in olive oil)

• 2 cups Long grain rice, I like Jasmin

• 1 Small onion, diced

• 1 tbsp Crushed garlic

• 1 Bay leaf

• 1 Small tomato, quartered

• 2 ½ cups Water

• 1 cup of  olives (green or normal brown)

• 1 Packet of yellow sazon OR 1 tsp paprika + 1 tsp annatto

• 1 tsp Salt (or more, up to 2 tsp)

• ½ tsp Black pepper

Instructions​

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1-Drain the oil from the tuna, reserve the oil and set both the tuna and oil aside.

2- Add about 3-4 tablespoons of the reserved oil to a deep pot or Dutch oven, then add the crushed garlic, onions and tomato.

Sauté for about 5-7 minutes, until the onions are translucent and the tomato cooks down (you can break up the tomato with a wooden spoon if you would like as it’s cooking).

3-Add the seasonings and sauté everything for about 30 seconds, and then add the tuna.

Use a wooden spoon to break the tuna apart slightly. I like to leave larger pieces of tuna intact.

4- Add the olives, bay leaf and water, and bring the pot to a boil. Then, pour in your rice, stir it well until combined and then cover the pot. Let let the rice cook over a very low flame for 20-25 minutes. Do not mix or uncover the rice while it is cooking.

5- At the 20 minute mark, taste the rice and if you are satisfied with the texture, turn the flame off, re-cover the pot with the lid, and let the rice rest for 5- 10 minutes.

6. If you decide that the rice is not soft enough, let it continue to cook for another 5-10 minutes then turn the flame off and let the covered pot rest for an additional 5-10 minutes.

7. Once the rice has rested, fluff it with a fork and serve.