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- Melt the butter in a large saucepan on medium heat. Sauté the onion until softened. Add the rice and cook, stirring, 1 min.
- Add the hot stock and undrained tuna. Bring to a boil. Reduce the heat to low; cover and simmer 15 mins or until most of the liquid has been absorbed, stirring occasionally.
- Stir in the peas and cook for 2 mins until the peas are tender and the mixture has a creamy consistency. Top with shaved Parmesan cheese, if desired.