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Arroz Catum

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Ingredients

Adjust Servings:
1 onion, chopped
3 garlic cloves, minced
1 green pepper, chopped
2 tablespoons olive oil
2 (12 ounce) cans tuna
1 (14 ounce) can peeled tomatoes
1 teaspoon cumin
1 teaspoon crushed hot pepper
1 teaspoon paprika
salt and pepper
1 1/2 cups long grain rice
water
chopped fresh parsley or cilantro

Nutritional information

599.9
Calories
144 g
Calories From Fat
16 g
Total Fat
3.3 g
Saturated Fat
64.6 mg
Cholesterol
78.6 mg
Sodium
64.7 g
Carbs
3.4 g
Dietary Fiber
4.7 g
Sugars
46.4 g
Protein
410g
Serving Size

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Arroz Catum

Features:
    Cuisine:

    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.

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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 , Absolutely delicious!


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    Steps

    1
    Done

    In a Large Pan or Dutch Oven Over Medium Heat, Saute Onions, Garlic, and Pepper in Olive Oil Until Onion Is Soft and Transparent.

    2
    Done

    Add Tuna, Tomatoes, and Seasonings. Cook For About Five Minutes Over Medium Heat to Let Flavors Blend.

    3
    Done

    Add Rice and Water to Make 3 Cups of Liquid. Bring to a Boil.

    4
    Done

    Let Boil For 2 Minutes, Reduce Heat to Low. Cover and Simmer Till Rice Is Done, About 25 Minutes.

    5
    Done

    Add Herbs and Serve With a Salad.

    Avatar Of Elena Fisher

    Elena Fisher

    Seafood sensation known for creating dishes that highlight the flavors of the ocean.

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