Ingredients with Measurements:
- 1 can of tuna, drained and flaked
- 1 cup of uncooked white rice
- 4 cups of chicken broth
- 1 cup of shredded cheddar cheese
- 1/2 cup of diced onion
- 1/2 cup of diced celery
- 1/2 cup of diced carrots
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Wooden spoon
- Cheese grater
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion, celery, and carrots. Cook until the vegetables are tender, stirring occasionally.
3. Add the minced garlic and cook for an additional minute.
4. Add the uncooked rice and stir to combine with the vegetables.
5. Pour in the chicken broth and bring to a boil.
6. Reduce the heat to low, cover the pot with a lid, and simmer for 18-20 minutes or until the rice is cooked and the liquid has been absorbed.
7. Add the flaked tuna and shredded cheddar cheese to the pot. Stir until the cheese is melted and the tuna is heated through.
8. Season with salt and pepper to taste.
9. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for cooking vegetables
- Low heat for simmering rice
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 12g
- Saturated fat: 6g
- Cholesterol: 45mg
- Sodium: 1100mg
- Total carbohydrates: 38g
- Dietary fiber: 2g
- Sugars: 3g
- Protein: 22g
Substitutions for ingredients:
- Canned chicken can be used instead of tuna.
- Brown rice can be used instead of white rice.
- Vegetable broth can be used instead of chicken broth.
- Monterey Jack cheese can be used instead of cheddar cheese.
Variations:
- Add diced tomatoes or tomato sauce for a tomato-based soup.
- Add frozen peas or corn for additional vegetables.
- Use different types of cheese, such as pepper jack or mozzarella.
Tips and tricks:
- Fluff the rice with a fork before adding the tuna and cheese to prevent clumping.
- Use a non-stick pot to prevent the rice from sticking to the bottom.
- Add more broth if the rice is not fully cooked after 20 minutes.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve in a bowl with a sprinkle of chopped parsley or cilantro on top.
Garnishes:
- Chopped parsley or cilantro
Pairings:
- Crusty bread or crackers
Suggested side dishes:
- Garden salad or steamed vegetables
Troubleshooting advice:
- If the rice is not fully cooked after 20 minutes, add more broth and continue to simmer until the rice is tender.
Food safety advice:
- Make sure to cook the rice to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Sopa de Gato is a traditional Mexican soup that translates to "cat soup." It is said to have gotten its name from the fact that it was originally made with catfish.
Flavor profiles:
- Savory, cheesy, and slightly tangy from the tuna.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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