Paleo Spanish Rice with Tuna
Paleo Spanish Rice with Tuna

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, paleo spanish rice with tuna. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Paleo Spanish Rice with Tuna is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Paleo Spanish Rice with Tuna is something that I’ve loved my whole life. They are nice and they look fantastic.

Easy spicy tuna fried rice recipe. Spanish ¨Paella Campera¨ with Vegetables & Shrimp. My mother's signature Spanish rice recipe, a delicious accompaniment to steak, chicken, and Mexican entrees such as tacos or enchiladas. Spanish rice is essentially a rice pilaf, but with southwestern flavorings.

To begin with this particular recipe, we have to prepare a few components. You can cook paleo spanish rice with tuna using 8 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Paleo Spanish Rice with Tuna:
  1. Prepare 2 Tablespoons Olive Oil
  2. Get 2 Tablespoons Butter
  3. Prepare 2 (16 oz) Jars Salsa (non-fruit)
  4. Get 1 1/3 Cups Brown Rice
  5. Get 4 Cups Water
  6. Prepare 4 Teaspoons Better Than Bouillon Chicken Base
  7. Prepare 10 oz Bumble Bee Prime Fillet Albacore Tuna with Chipotle & Olive Oil
  8. Get To Taste Thyme

While rice is cooking, place tuna into a large mixing bowl and break up with your hands or a fork. Fluff rice with a fork to separate the grains and break up any large clumps; transfer into the mixing bowl. Mix thoroughly with a spoon until all the ingredients are evenly incorporated. This classic Mexican-style Spanish Rice (also called arroz rojo) has all the crucial elements: tomato (in the form of tomato sauce), onion, garlic, and of course, rice.

Steps to make Paleo Spanish Rice with Tuna:
  1. In a large frying pan, add the butter and olive oil.
  2. Set stove top to medium heat to melt the butter.
  3. Carefully add and stir in the salsa as it may splatter.
  4. Add and stir in the rice. Set stove top to low.
  5. Heat the 4 cups of water in the microwave until warm (about 30 seconds).
  6. Mix the Better Than Bouillon with the warm water to make a chicken broth.
  7. Bring the mixture to a boil.
  8. Add and stir in broth.
  9. Reduce mixture to medium heat, and let simmer for 30 minutes uncovered. Stir occasionally.
  10. Add and stir in the Tuna and Tyme.
  11. Reduce mixture to low heat, and let simmer for 90 minutes covered. Add water as needed.
  12. Turn off stove top and serve while hot.

Mix thoroughly with a spoon until all the ingredients are evenly incorporated. This classic Mexican-style Spanish Rice (also called arroz rojo) has all the crucial elements: tomato (in the form of tomato sauce), onion, garlic, and of course, rice. We opted for garlic powder for ease, but if you're looking for a more pronounced garlic flavor, you can certainly sub in fresh garlic instead. The tuna steaks here are briefly marinated in an Asian-inspired mixture of olive oil, fresh ginger The subtle-tasting and simple salad goes very well with tuna, which has similar flavor qualities. First make the marinade for the tuna by combining the olive oil, coconut aminos, rice vinegar, lime juice.

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