brazilian

Brazilian Tomato Rice with Tuna and Olives

Name: Brazilian Tomato Rice with Tuna and Olives
Yield: 1 serving
Cuisine: brazilian
Ingredients: 97 g white rice, dry; 194 g canned tuna in water, drained; 249 g diced tomatoes, canned; 166 g water; 17 g olive oil; 97 g yellow onion, diced; 8 g garlic, minced; 28 g green olives, sliced; 21 g lemon juice; 11 g parsley, chopped; 1 g smoked paprika; 1 g salt

This simmered dish pairs white rice, dry with green olives, sliced, diced tomatoes, canned and yellow onion, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced Gluten free Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

12 g Protein

103 g Carbohydrates

22 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

97g white rice, dry 354 kcal
194g canned tuna in water, drained 0 kcal
249g diced tomatoes, canned 45 kcal
166g water 0 kcal
17g olive oil 150 kcal
97g yellow onion, diced 39 kcal
8g garlic, minced 12 kcal
28g green olives, sliced 41 kcal
21g lemon juice 6 kcal
11g parsley, chopped 4 kcal
0.69 tsp (1g) smoked paprika 3 kcal
0.69 tsp (1g) salt 0 kcal

Cooking instructions

white ricewater
Rinse the rice quickly under cool water and drain well.
olive oilyellow oniongarlic
Heat olive oil in a small pot over medium heat. Saute onion for 2 minutes, then add garlic and cook 30 seconds.
white ricediced tomatoeswatersmoked paprikasalt
Stir in rice and paprika and toast 1 minute. Add diced tomatoes, water, and salt; bring to a simmer.
white rice
Cover and cook on low for 14 to 16 minutes until rice is tender and liquid is absorbed. Remove from heat and rest 5 minutes.
white ricecanned tuna in waterlemon juice
Fluff the rice, then fold in tuna, olives, and lemon juice. Warm 1 to 2 minutes over low heat if needed.
parsley
Top with chopped parsley and serve.