Food For Families Recipe
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Pantry Tuna and Rice. A recipe created for Wesley Mission Victoria's Cooking For Compassion Cook Book
Recipe type: Main
Serves: 4
  • 1 tablespoon oil
  • 3 cloves garlic
  • 400 gram tin of chopped tomatoes
  • ½ cup of water - gathered from rinsing the tin of tomatoes (plus more if required)
  • 1 and ½ cups vegetable stock (or water)
  • 1 teaspoon sweet paprika
  • salt and pepper
  • 1 and ½ cups rice
  • 425 grams red kidney beans - drained and rinsed
  • 425 grams tinned tuna - drained
  • juice one small lemon
  • ½ bunch Asian greens or spinach leaves
  1. Add the oil and garlic to a pan that can be covered
  2. Heat on medium heat for a few minutes
  3. Add the tomatoes and half cup of water from rinsing the can
  4. Add the stock, paprika, salt and pepper
  5. Add the rice and beans, stir and cook covered for 15 minutes on a low simmer
  6. Stir every few minutes to avoid the rice sticking to the bottom of the pan
  7. When the rice is almost cooked add the tuna, spinach (or Asian greens), and lemon juice and a little more water if it appears to be dry
  8. Stir, cover and turn off the heat to sit for 5 minutes
  9. Serve
This recipe is based on white or basmati rice. If you use brown rice the cooking time required would be longer and additional liquid would be needed.
Recipe by A Fresh Legacy at