Colombian · beginner
Colombian Style Rice With Tuna And Sweet Peas
A colorful single-skillet Colombian rice dish combining tender long-grain rice, flaked canned tuna, sweet green peas, and fresh tomatoes.
- PREP TIME
- 10 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a wide skillet with a tight-fitting lid over medium heat.
- 02
Add minced garlic, chopped scallions, and diced roma tomatoes to the pan, cooking for 3 minutes until softened.
- 03
Add the long-grain white rice and ground cumin, stirring constantly for 2 minutes to coat and lightly toast the rice grains.
- 04
Pour 3 cups of water and 1 teaspoon salt into the skillet, stirring to combine, and bring to a rolling boil over high heat.
- 05
Fold in the flaked drained tuna and sweet peas evenly into the boiling rice mixture.
- 06
Reduce heat to low, cover tightly with the lid, and cook undisturbed for 18 minutes until the liquid is fully absorbed.
- 07
Remove the skillet from heat, let stand covered for 5 minutes, then fluff gently with a fork before serving.
A LITTLE KITCHEN KNOW-HOW
Absorption Cooking
Steaming toasted rice sealed tightly with precise liquid measurements for fluffy, distinct grains.
Notes from the kitchen
- Avoid lifting the lid while simmering so steam remains trapped for fluffy rice.
- Use solid light or albacore tuna preserved in water for clean flavor profile.
- Original home-cooking adaptation inspired by Colombian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.