Basmati rice salad with tuna and vegetables

This preparation of basmati rice salad with tuna and vegetables is a personal recipe, the combination of each of the ingredients gives it a delicious flavor. It's perfect as a cold summer dish option, when all we want is to eat only fresh, tasty ingredients to help us cope with the high temperatures. It is also ideal to take to the beach for lunch or dinner. Personally I like to accompany it with more vegetables, along with a few portions of protein to have a complete meal. I hope you enjoy this recipe as much as I do.
INGREDIENTS
Olive oil
Garlic
¼ of an onion
1 medium green pepper
1 small carrot
1 medium courgette
garlic powder
1 1/2 cup basmati rice
3 glasses of water
salt
Turmeric
black pepper
Cooked white beans
2 cans of natural tuna
• Tips and recommendations
I added white beans because I like their flavor in this recipe, but you can omit them if you wish.
You can use any color of bell pepper, red, green, yellow or orange and mix them together.
I like to give the rice a yellow color with turmeric but you can omit it and make white rice.
If you decide to use turmeric, always remember to add black pepper as it helps to better absorb all its minerals, properties and nutrients.
Use the same container you measured the rice in to measure the water.
The water needed is double the amount of rice used.
The amount of water needed to cook rice will always be the proportion 1 = 2. This means that for every cup, glass or container of rice there will always be 2 cups of water and so on.
I prepared 1 ½ glasses of rice and used 3 glasses of water.
The cooking time depends on the quantity of rice you decide to prepare.
Cover and cook over low heat until the water is completely absorbed.
In other preparations with basmati rice it is not necessary to let it cool because it is eaten hot, but in this case it is a rice salad, let it cool very well.
You can use the beans you like best, white or red.
I used 2 cans of natural tuna but you can also use tuna in oil.
Bon appetit 😋
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