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Tuna & Corn Rice Bowl

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A few items from the pantry shelf...A couple from the crisper drawer...And voilà! Lunch is served.

Camille U.
Camille U.
227

3 minutes

Prep time

15 minutes

Cook time

533 cal.

Per serving

Ingredients

Tuna (canned)

2.5 oz

Tuna (canned)

Corn (canned)

1/2 cup

Corn (canned)

Rice (white, long-grain)

1/3 cup

Rice (white, long-grain)

Bell pepper (green)

1/2

Bell pepper (green)

Arugula

1 handful

Arugula

Feta cheese (block)

1 tbsp

Feta cheese (block)

Utensils

Stovetop, Pot (small)

recipe

Rice (white, long-grain)

Step 1

Cook the rice according to the package instructions.

Bell pepper (green)

Step 2

Wash the pepper. Remove the seeds. Then chop the pepper.

Corn (canned)

Step 3

Drain the canned corn (or thaw if using frozen corn).

Rice (white, long-grain)
Corn (canned)
Tuna (canned)
Arugula
Feta cheese (block)
Bell pepper (green)

Step 4

Drain the canned tuna. Add the rice, corn, tuna, pepper, arugula & crumbled feta to a serving bowl. Top with a drizzle of olive oil. Season with salt & pepper. Toss it all together. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy533 cal.
Fat12 g
Carbohydrates75 g
Protein28 g
Fiber6 g

On average, one serving of the recipe "Tuna & Corn Rice Bowl" contains 533 Energy, 12 g of Fat, 75 g of Carbohydrates, 28 g of Protein, 6 g of Fiber.

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