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Sweet potatoes are loaded with vitamin A, giving each and every serving of this quick and easy island- spiced, one-pot dinner about 130 percent of your daily need. The flavor is slightly exotic, but with whole-family appeal - a combination of sweet and spicy (not hot) with a subtle tang of tomato. Rinsing the rice before cooking it helps it cook faster, but if you would rather skip that step, dinner will just take another five minutes on the stove.
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Ingredients:
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1 1/3 cups water
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1 cup basmati or jasmine (or regular long grain) rice, rinsed and drained
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1/3 cup curry sauce
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2 cans (6 oz each) tuna or salmon, drained, broken in large pieces
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1 can (14.5 oz) diced tomatoes, drained
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1 can (15 oz) cut sweet potatoes in light syrup, coarsely cut
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Chopped cilantro, for garnish
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Preparation Time: Approximately 5 minutes
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Preparation:
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Bring 1 1/3 cups water to a boil over high heat in a large frying pan. Stir in the rice until moistened.
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Stir in curry sauce. Scatter tuna and tomatoes evenly over top of the skillet mixture, and then arrange sweet potatoes on top. Cover and return to a boil. Reduce heat to medium and boil gently until rice is tender, about 12 minutes. Garnish with chopped cilantro, if desired.
