Looking for a fish dish to serve on Fridays during Lent? Your dinner guests will be tail over fin for this tuna and rice dish.
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The recipe from The Weary Chef serves two, but you can easily double or triple that for more people.
LEMON RICE WITH TUNA AND SPINACH
- 2 cups chicken broth
- 3/4 cup brown rice
- 1 12-ounce can of solid white tuna (drain before using)
- 2 cups baby spinach, chopped
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- lemon juice
- black pepper
- Stir rice, chicken broth, onion powder and garlic powder in a medium saucepan. Add black pepper to taste and bring to a low boil over medium-high heat.
- When the mixture is boiling, reduce to low heat, then cover and simmer.
- After 35 minutes, add the tuna, lemon juice from one-half lemon, spinach and salt. Cover the pot again and cook for five more minutes before serving.