Spicy Tuna Rice

Number of Portions
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- 60 ml sunflower oil
- 400 grams onion, chopped
- 500 grams rice
- 1 kg tinned chopped tomatoes
- 1.8 lt chicken stock
- 60 grams tomato puree
- 50 grams Piri Piri Seasoning
- 1 kg tinned kidney beans, drained and washed
- 3 courgettes, diced
- 1 kg tinned tuna, drained


Heat the oil in a pan and fry the onion until softened. Add the rice and fry for 1 minute. Add the tomatoes, stock, tomato purée, Schwartz for Chef Piri Piri Seasoning, kidney beans and courgette.

Bring to the boil, cover and simmer gently for 15-20 minutes until the liquid has been absorbed and the rice is tender. Stir in the tuna 5 minutes before the end of cooking.

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