Serves 4
Preparation time 10 minutes
Cooking time 15–20 minutes
2 tablespoons olive oil
1 onion, chopped
1 red pepper, cored, deseeded and diced
1 garlic clove, crushed
250 g (8 oz) easy-cook long-grain rice
750 ml (1¼ pints) chicken stock
325 g (11 oz) can sweetcorn, drained
200 g (7 oz) can tuna in spring water, drained
salt and pepper
6 chopped spring onions, to garnish
Put the oil in a saucepan over a low heat. Add the onion and red pepper and cook gently for about 5 minutes until softened. Add the garlic and cook for another 30 seconds. Stir in the rice, then pour over the stock and season with salt and pepper.
Bring to the boil, then reduce the heat and simmer, stirring occasionally, for 10–15 minutes until all the stock has been absorbed and the rice is tender.
Stir in the sweetcorn and tuna, and cook briefly over a low heat to heat through. Serve immediately garnished with the spring onions.
For picnic pilaf cake, put the cooked rice mixture in a 23 cm (9 inch) square nonstick cake tin. In a bowl, whisk together 4 eggs and 4 tablespoons finely chopped flat leaf parsley. Season well with salt and pepper and pour over the rice mixture. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 25–30 minutes until set. Leave to cool, then remove from the tin and serve cut into thick wedges.