Quick Brown Rice with Tuna & Green Beans

By Pooh

Ingredients

• 12 to 16 12 to 16 ounces frozen cut green
• beans
• 1 1/2 medium onions
• 1/2 cup oil-packed sun-dried tomatoes
• 2 6-ounce cans oil-packed tuna, oil
• reserved from 1 can
• 2 teaspoons dried Italian seasoning
• blend
• 1 teaspoon granulated garlic powder
• (not garlic salt)
• 2 cups (uncooked) instant brown
• rice, preferably Minute brand
• 2 tablespoons balsamic vinegar
• 2 cups water, or more
• SALT AND FRESH GROUND PEPPER

Details

Servings 4

Preparation

Step 1

Place the green beans in a colander; run hot tap water over them to separate beans that are frozen together.

Coarsely chop the onions; coarsely chop the sun-dried tomatoes (no need to blot them dry).

Drain the oil from 1 can of tuna into a LARGE SKILLET; RESERVE THE TUNA; DRAIN AND DISCARD THE OIL FROM THE SECOND CAN, RESERVING THE TUNA.

Heat the oil over medium-high heat, then add the onions, Italian seasonings and garlic powder, stirring to coat. Cook for 2 to 3 minutes, stirring. Add
the rice and mix to incorporate; cook for 3 to 4 minutes, until the rice has lightly browned. Add the balsamic vinegar and cook for about 20 seconds, stirring, until it evaporates.

Add the water and let the mixture come to a boil, then reduce the heat to medium, cover and cook for 5 to 7 minutes, stirring occasionally.

Add the green beans and the sun-dried tomatoes, mixing well, then cover and cook for 5 to 7 minutes, until the beans and rice are just tender, stirring occasionally. If the mixture seems dry add a few tablespoons of water.

Add the tuna from both cans; flake it with a fork. Mix well and remove from the heat. Season with salt and pepper to taste, and serve.