Rice, Beans, & Tuna: Recipe Sunday

This rice, bean, and tuna mixture is backed with lean protein and fiber. And tasty! I make this to use as stuffing in rice & bean burritos, but I usually eat half of it right out of the bowl. I donate blood plasma, which means that twice a week, I need to eat high-protein, low-fat, and relatively low carb. On these days, I typically have this for lunch.

The essential step is to save the liquid from the can of black beans. This adds a ton of flavor and eliminates the temptation to add cheese or sour cream, which adds fat.

Rice Beans & Tuna

Rice, Beans, & Tuna
Prep time
Cook time
Total time
Serves: 4-5
  • 1 c dry white rice
  • 2 c. water
  • 1 can black beans
  • 1 can tuna
  • Salt & pepper to taste
  1. In large saucepan, combine rice and water. Bring to boil. Reduce heat to low & cover. Cook for 20 minutes, stirring occasionally.
  2. Open can of black beans (do not drain liquid).
  3. Open can of tuna and drain off liquid.
  4. When rice is done cooking, remove from heat. Stir in beans with liquid and tuna. Season to taste.

This is great cold or warm. I typically stuff a tortilla to make a rice & bean burrito, but sometimes  eat it right out of a bowl.

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