We’ve had a busy weekend and we are all tired! So this rice, tuna and veg bake is a low effort, yet healthy, recipe. Simply mix a packet of pre-cooked rice with canned tuna, canned sweetcorn, chopped pepper, two eggs, a stock cube and dried herbs. Top with grated cheese and bake for around 30 minutes. The bake is tasty and satisfying, with the egg making the bottom go a little crispy.
Most of the ingredients are long-life and can be kept in the cupboard for when you need them, and even the fresh ingredients last a fair while in the fridge. We ate the bake with broccoli, but peas would also work well.
Those packets of pre-cooked rice (as used here) are readily available and brilliant at time saving and I buy them regularly now. As well as microwaving or baking the rice, I sometimes fry it straight from the packet with some veg, prawns and a little soy sauce for a 10 minute dinner. Or use it in an extra quick kedgeree, which is a favourite in our house. Anyway, back to the original recipe!
Rice, tuna and veg bake (serves 4)
1/2 red pepper, chopped small
Small tin sweetcorn, drained
250g packet of pre-cooked rice (I used brown basmati rice but any is fine)
2 eggs, lightly beaten
1 stock cube, crumbled
Sprinkle of herbs
Small handful grated cheddar (or other hard) cheese
Preheat the oven to 190 degrees/gas mark 5.
Put all of the ingredients apart from the cheese in a casserole dish and mix well. Sprinkle the grated cheese over the top and bake in the oven for approximately 30 minutes, until slightly browned and crispy on top.