1 large can tuna
1 medium onion, chopped
2 t oil
½ c long grain rice
1 T curry powder
about ½ t salt
cinnamon, cloves, nutmeg, or allspice
In electric frying pan, or skillet, saute onion in oil over medium heat. When translucent, add tuna and curry, stirring to coat mixture with curry. Add rice and water, about 1½ cups, to cover. Cover, bring to a boil, then turn down heat and let simmer for about a half an hour, adding water as needed (don’t let rice stick to bottom of pan). Add salt to taste. Mixture is done when rice is cooked through. Serves four.
Variations: Instead of tuna, use diced chicken, either cooked or uncooked. If uncooked, saute with onion until no longer pink. Other goodies to add: raisins, unsalted peanuts, flaked coconuts, and/or chopped pineapple. (Jo likes the raisins!)
Abby’s serving suggestions: Side dishes of chutney, fried bananas sprinkled with cinnamon, and a green salad compliment the meal.