

Baked tomato rice with tuna
Ingredients
- 1 onion
- 425g can chopped tomatoes
- 1 red capsicum
- 2 x 95g cans 'lite' sun-dried tomato & basil tuna
- 310g can corn sweetcornXkernels with no added salt, drained
- 1 ½ cups basmati rice
- 2 cups water
- fresh basil leaves to garnish
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Instructions
1 Preheat oven to 180°C. Chop the onion and capsicum.
2 Place the onion, rice, water, tomatoes and capsicum in an ovenproof baking dish and stir to combine. Cover with foil or a lid and bake for 40-45 minutes, until rice is cooked.
3 Use a fork to fluff the rice, and season with freshly ground black pepper. Stir through the tuna and corn. Spoon among serving bowls and garnish with fresh basil leaves.
HFG tip
You could finish with a sprinkle of cheese melted on top, too.
Nutrition Info (per serve)
-
Calories 397cal
-
Kilojoules 1660kJ
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Protein 12.4g
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Total fat 2.6g
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–Saturated fat 0.4g
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Carbohydrates 90.5g
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–Sugars 7.6g
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Dietary fibre 4.8g
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Sodium 180mg
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Calcium 40mg
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Iron 1.6mg
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