Serves: 4
Prep Time: 35 minutes
Meal Occasion: Salad, Appetizer, Lunch, Dinner, Morning Snack, Afternoon Snack, Side Dish
Cuisine Type: Latin, Spanish
Ingredients
| 1 | cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 1 | can tuna or salmon |
| 4 | small tomatoes quartered |
| 4 | eggs quartered |
| 1/2 | tsp. powdered saffron |
| salt and pepper to taste |
| 2 | cups chicken stock (hot) |
| 1/2 | cup dry white wine |
| 4 | Tbsp. parsley chopped (dressing) |
| 8 | Tbsp. olive oil (dressing) |
| 3 | Tbsp. wine vinegar (dressing) |
| 1 | clove garlic (dressing) |
| 1 | tsp. dry mustard (dressing) |
Instructions
1. Dissolve saffron in wine; add to hot chicken stock in saucepan. Bring to a boil, add rice.
2. Cover, cook over low heat until liquid is absorbed and rice is tender, about 25 minutes.
3. Season to taste with salt and pepper.
4. Finely chop the garlic and parsley.
5. While rice is cooking, make a dressing of the olive oil, vinegar, garlic, parsley and mustard.
6. Toss cooked hot rice with tuna or salmon and dressing and taste for seasoning.
7. Garnish with tomatoes and hard-boiled eggs.
