Arroz C'atum

"This is a Cape Verdean classic. I grew up in an area with a large Cape Verdean population and this was a common quick, easy, and traditional dinner at several of my friends' houses. For best results use Portuguese or Cape Verdean canned tuna in oil."
 
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photo by sonjih photo by sonjih
photo by sonjih
Ready In:
40mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • In a large pan or dutch oven over medium heat, saute onions, garlic, and pepper in olive oil until onion is soft and transparent.
  • Add tuna, tomatoes, and seasonings. Cook for about five minutes over medium heat to let flavors blend.
  • Add rice and water to make 3 cups of liquid. Bring to a boil.
  • Let boil for 2 minutes, reduce heat to low. Cover and simmer till rice is done, about 25 minutes.
  • Add herbs and serve with a salad.

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Reviews

  1. Absolutely delicious!
     
  2. I really loved this one! Tuna and rice is very basic to me as my dad made a tuna and rice dish from as far back as I can remember. This one tops my dad's. The addition of the cumin, hot pepper and the green pepper is marvelous. It's exactly the type of dish I like best these days. Something simple and solid that can be augmented by whatever you are in the mood for. I used brown rice (added added bit more water) and 1/2 a tsp of hot pepper flakes. The recipe makes generous servings. DH and I had lunch and there is a lot left for tomorrows dinner. Simple, direct and healthy as well as very tasty. This is destined to become a staple in this house.
     
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RECIPE SUBMITTED BY

I am a teacher in Cluj, Romania. I am social person who loves to throw parties, especially dinner parties.
 
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