Tuna and Rice with Carrot and Peas

Ingredients

• Rice1 cup (200 g)
• Carrot1/2 medium (30 g)
• Peas1/4 cup (50 g)
• Olive Oil1 tablespoon (10 ml)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Place water in a pot with a pinch of salt over high heat. While boiling, peel the carrot and dice it.

3. 3

   Step 3

   Once boiling, add the carrot and peas and boil for 6-7 minutes.

4. 4

   Step 4

   When the vegetables are tender, remove and drain.

5. 5

   Step 5

   Drain the tuna and mix with the cooked rice, carrots, peas, olive oil, salt and pepper to taste.

6. 6

   Step 6

   If desired, you can add garlic powder or any spice and/or herb you prefer.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna and Rice with Carrot and Peas can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.