Canned Tuna and Pea Lemon Rice
A one-pot stovetop rice dinner with tender long-grain rice, sweet peas, flaky tuna, bright lemon zest, and fresh parsley. The measured broth and covered resting time help the rice cook evenly and stay fluffy.
Prep: 10 min · Cook: 30 min · Yield: 4 · Method: Stovetop
Ingredients
- 1.5 cups (285 g) long-grain white rice
- 1 small yellow onion
- 1 tablespoon (15 ml) olive oil
- 2.25 cups (540 ml) low-sodium chicken or vegetable broth
- 1 cup (145 g) frozen green peas
- 2 5-ounce cans (142 g each) canned tuna
- 1 medium lemon
- 0.25 cup (15 g) fresh parsley
- 0.75 teaspoon (4 g) kosher salt
- 0.25 teaspoon (0.5 g) black pepper
Cooking instructions
- Finely chop the onion. Drain the tuna well. Rinse the rice under cool water until the water runs mostly clear. Zest the lemon, then cut it into wedges. Chop the parsley. (about 5 min)
- Heat the olive oil in a large saucepan or deep skillet over medium heat. Add the onion, salt, and pepper and cook until softened, about 4 minutes. (about 4 min) — Medium heat
- Stir in the rinsed rice and cook for 1 minute. Add the measured broth and bring to a gentle boil. (about 3 min) — Medium-high heat
- Reduce the heat to low, cover tightly, and simmer until most of the liquid is absorbed and the rice is nearly tender, 15 minutes. Do not stir or lift the lid repeatedly. (about 15 min) — Low heat
- Scatter the frozen peas over the rice, cover again, and cook until the peas are hot and the rice is tender, 4 to 5 minutes. The rice should be steaming hot throughout, with no firm center; if checked with a thermometer, the center should reach at least 165°F (74°C). (about 5 min) — Low heat
- Remove from the heat. Gently fold in the drained tuna, lemon zest, and parsley. Cover and let rest for 5 minutes so the moisture distributes. (about 5 min)
- Fluff the rice with a fork, taste, and adjust salt and pepper. Serve with lemon wedges. (about 2 min)