Dinner has never been easier than with this updated classic tuna casserole.
Turmeric Rice With Peas And Carrots
Tuna casserole with potato chips was a staple in our house growing up, and both barbara and i remember always liking it.
Recipe Summary Turmeric Rice With Peas And Carrots
A great supporting dish to chicken! I served the rice with chicken tikka, but it goes well with many chicken dishes, or whatever meat you find fit.Ingredients | Tuna Casserole With Peas And Carrots
1 tablespoon butter
1 small onion, chopped
1 cup water
1 tablespoon ground turmeric
1 cube chicken bouillon
¾ cup frozen mixed peas and carrots
1 cup white rice, rinsed
Directions
Melt butter in a saucepan over medium heat. Add onion; cook and stir until golden, about 5 minutes. Add water, turmeric, and bouillon cube; stir well to combine. Add peas and carrots. Bring to a boil; stir in rice. Reduce heat and cook, covered, until rice is tender and liquid has been absorbed, about 15 minutes.
I'm not sure what type of rice I use, I think it's medium-grain. Whatever type of rice you use, cook it as you normally would.
If you don't use the chicken bouillon, use chicken broth instead. Don't forget to add salt.
For a lighter version: swap oil for butter, or use cooking spray, or leave it out completely. Vegetarians can substitute vegetable oil for the butter, and use vegetable bouillon instead of chicken.
Info | Tuna Casserole With Peas And Carrots
prep:
5 mins
cook:
25 mins
total:
30 mins
Servings:
6
Yield:
6 servings
