CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2001-02-22
Serves: 1-2
Prep Time: 1-30m
Difficulty: average
Backpacking: No
Ingredients
- 1/3 c raw uncooked (NOT instant) rice.
- 2/3 c chicken broth (canned is fine).
- 2 Tbsp (divided) butter
- 1 sm (6 oz 0r 170 g) chunk Tuna, drained.
- 1 Tbsp lemon juice
- 1/3 c diced onions
- 1/3 c red bell peppers
- 1/3 c green bell peppers
- salt and pepper to taste
Instructions
Melt one Tbsp of butter in a 1 quart saucepan, add rice, and stir until all the grains are coated. Add the chicken broth to the rice, cover and place pan over a very low flame. (total heating will be 15 minutes, followed by at least 5 minutes standing time).
After the rice has cooked for 15 minutes, turn off the flame under the rice, but do NOT remove the cover. Melt one Tbsp of butter in a frying pan; heat the onion and bell peppers until soft. Add the lemon juice and the drained can of tuna. Heat mixture for an additional 3 to 5 minutes or until the tuna is warmed. Remove the cover on the rice and stir in he heated onion, bell pepper and tuna mixture and serve. Salt and pepper to taste.
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