Cape Verdean Rice with Tuna – Arroz de Atum Recipe
Cape Verdean Rice with Tuna, also known as Arroz de Atum, is a flavorful and hearty one-pot dish combining tender jasmine rice with savory tuna, olives, and aromatic spices. This traditional Cape Verdean recipe features the richness of tuna packed in olive oil, complemented by the freshness of tomato, garlic, and onion, making it a quick, satisfying, and comforting meal perfect for family dinners.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cape Verdean
Ingredients
Proteins & Canned Goods
- 13.58 ounce can of Cape Verdean or Portuguese tuna packed in olive oil
Grains
- 2 cups long-grain rice (jasmine rice preferred)
Vegetables & Aromatics
- 1 small onion, diced
- 1 tablespoon crushed garlic
- 1 small tomato, quartered
- 1 cup manzanilla olives
- 1 bay leaf
Spices & Seasonings
- 1 packet yellow sazon (or 1 teaspoon paprika + 1 teaspoon annatto)
- 1-2 teaspoons salt
- 1/2 teaspoon black pepper
Liquids
- 2 1/2 cups water
- Reserved olive oil from the canned tuna (about 3-4 tablespoons for cooking)
Instructions
- Drain and Reserve Tuna Oil: Open the canned tuna and drain out the oil carefully, reserving both the drained tuna and the oil for cooking later.
- Sauté Aromatics: Heat 3-4 tablespoons of the reserved tuna oil in a deep pot or Dutch oven. Add crushed garlic, diced onions, and quartered tomato. Sauté over medium heat for 5-7 minutes until the onions turn translucent and the tomato softens, breaking up the tomato with a wooden spoon as it cooks to release its flavor.
- Add Seasonings and Tuna: Stir in the yellow sazon (or paprika and annatto), salt, and black pepper. Cook the mixture for 30 seconds to bloom the spices. Then add the drained tuna and gently break it into smaller chunks, leaving some pieces larger for texture.
- Add Olives, Bay Leaf, and Water: Mix in the manzanilla olives and bay leaf. Pour 2 1/2 cups water into the pot and bring the mixture to a boil.
- Add Rice and Simmer: Stir in the rice, cover the pot, and reduce the heat to very low. Let the rice cook, undisturbed and covered, for 20-25 minutes. Avoid lifting the lid or stirring during this time to ensure even cooking.
- Check and Rest Rice: After 20 minutes, taste the rice for doneness. If the texture is satisfactory, turn off the flame and keep the pot covered, allowing the rice to rest for 5-10 minutes. If it needs more cooking, continue simmering for another 5-10 minutes then turn off the heat and rest covered for 5-10 minutes.
- Fluff and Serve: Once rested, fluff the rice gently with a fork to separate the grains. Remove the bay leaf before serving. Serve hot and enjoy!
Notes
- Using tuna packed in olive oil adds richness and flavor; reserve the oil for sautéing.
- Do not lift the lid while the rice is cooking to prevent steam loss and uneven cooking.
- Adjust salt to your taste, especially if your olives are salty.
- Yellow sazon can be substituted with paprika and annatto for authentic flavor.
- Resting the rice after cooking is important for perfect texture.
- This dish pairs well with a fresh salad or steamed vegetables for a complete meal.
