1 tbsp olive oil
1 medium red onion, cut into wedges
300g basmati rice
Pinch of cayenne pepper
400g can tomatoes
400ml chicken or vegetable stock
Knob of butter
200g green beans, trimmed and blanched
2 x 200g cans tuna in oil, drained
Preheat the oven to 180°C. Heat the oil in a casserole on the hob and gently fry the onion for 5 minutes. Add the rice and cayenne and stir to coat in the oil. Add the tomatoes and stock and season well.
Cover and bake for 20 minutes, until the rice is cooked and the liquid has been absorbed. Stir in the butter, beans and tuna, then serve.
This is pretty straightforward and easy to do, so straightforward that I feel it barely counts as a recipe!
The two points I needed to watch were 1) making sure I had a casserole of the right sort of size, and 2) remembering that the beans actually need to be cooked before you add them at the end (but there's plenty of time to do that while the rice is in the oven). I added coriander as well as cayenne, and I think one could reasonably be more adventurous with the spices. Apart from that, it's quick and tasty.