Rice with Tuna and Mushrooms (Arroz con atún y champiñones) (77

Four servings: 1/2 K of fresh tuna fish, diced; 400 g of rice; 1 red pepper, diced;
1 green pepper, diced; 100 g of green peas; 1 onion, finely chopped; 2 garlic
cloves, sliced; 2 tbsp of tomato purée; olive oil; saffron; salt & water.

Preparation: Sauté the tuna fish in some oil in a casserole until it changes in
color, and reserve before it may get too cooked and, therefore, dry. Sauté first
all the veggies, except the green peas and the tomato, for 10 minutes, add the
tomato purée and simmer for some other 10 minutes. After this time, add the
rice, bring it all to a boil, and finally add the tuna fish, the green peas and
simmer for 15 minutes more.
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Bell Peppers stuffed with Meat (Pimientos rellenos de carne) (78)

79