👨‍🍳 作り方

1. 1

   Drain the oil from the tuna, reserving about 3-4 tablespoons. Set the tuna aside.

   💡 プロのコツ: Using the tuna's oil adds extra flavor to the rice.
2. 2

   Heat the reserved tuna oil in a deep pot or Dutch oven over medium heat. Add the diced onion, crushed garlic, and quartered tomato. Sauté for 5-7 minutes until the onions are translucent and the tomato begins to break down.

3. 3

   Stir in the yellow sazon packet (or paprika and annatto), salt, and pepper. Sauté for another 30 seconds until fragrant.

4. 4

   Add the drained tuna to the pot and gently break it apart with a spoon, leaving some larger pieces intact. Stir to combine.

5. 5

   Pour in the water and add the bay leaf and olives. Bring the mixture to a boil.

   💡 プロのコツ: Taste the boiling water and adjust seasoning if needed before adding rice.
6. 6

   Rinse the rice thoroughly. Add the rinsed rice to the boiling liquid, stir well, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes without uncovering or stirring.

   💡 プロのコツ: Resist the urge to stir the rice while it cooks to prevent it from becoming mushy.
7. 7

   After 20-25 minutes, taste the rice. If it's cooked to your liking, turn off the heat, re-cover the pot, and let it rest for 5-10 minutes. If it's still too firm, continue cooking for another 5-10 minutes, then rest.

8. 8

   Fluff the rice with a fork and serve hot.

   💡 プロのコツ: Serve with a side salad or as a complete meal.