Rice with Tuna (With Tuna)

Name: Rice with Tuna
Yield: 4
Ingredients: 1 cup of rice (200 g); 2 tablespoons of tomato extract; 1/2 cup of white wine; 2 tablespoons of olive oil; 1/4 cup of butter; 1/2 cup of chopped onion; 1 large garlic clove, minced; 1 piece of finger pepper or malagueta, minced; 1/4 cup of diced tomato, peel and seed removed; 500 g of canned tuna in water, drained; Salt to taste

1
1 cup of rice (200 g)
2
2 tablespoons of tomato extract
3
1/2 cup of white wine
4
2 tablespoons of olive oil
5
1/4 cup of butter
6
1/2 cup of chopped onion
7
1 large garlic clove, minced
8
1 piece of finger pepper or malagueta, minced
9
1/4 cup of diced tomato, peel and seed removed
10
500 g of canned tuna in water, drained
11
Salt to taste

Ingredients

1
1 cup of rice (200 g)
2
2 tablespoons of tomato extract
3
1/2 cup of white wine
4
2 tablespoons of olive oil
5
1/4 cup of butter
6
1/2 cup of chopped onion
7
1 large garlic clove, minced
8
1 piece of finger pepper or malagueta, minced
9
1/4 cup of diced tomato, peel and seed removed
10
500 g of canned tuna in water, drained
11
Salt to taste

Directions

1
Soak the rice in lukewarm water for 15 minutes and drain
2
Mix the tomato extract with white wine. Reserve
3
In a frying pan, heat the olive oil and butter
4
Add the onion and fry until lightly golden
5
Add the garlic, red pepper, and white wine with tomato extract
6
Stir and cook for 2 minutes
7
Add the rice and tomato, and season
8
Add 3 cups of water, stirring occasionally, until the rice is tender but still al dente
9
If necessary, add more water
10
Add the tuna and cook for an additional 2 minutes
11
Check the seasoning
12
The risotto should be creamy at the end of cooking
13
Serve hot in a dish, 4 servings
14
723 calories per serving.