Tuna and vegetable rice

Ingredients

• 500 ml water
• 1 Maggi vegetable-flavor cube
• 15 ml oil
• 2 garlic cloves
• 1 small zucchini (150 g)
• 140 g sweet corn
• 300 g rice
• 160 g drained flaked tuna
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 15 g fresh parsley
• 30 g grated Parmesan

Preparation

1. Bring 500 ml of water to a boil, about 5 minutes, until bubbling. Dissolve the Maggi cube in the hot water and keep the stock warm. 2. Heat 15 ml of oil in a skillet over medium heat. Add the peeled, whole garlic cloves and leave them in the oil for 2 minutes, until fragrant, then remove them. 3. Rinse the zucchini, cut it in half lengthwise, then slice it thinly. Add it to the skillet and cook for 3 minutes, until it starts to soften. 4. Add the corn and stir for 3 minutes, until heated through. 5. Add the rice to the skillet and stir constantly for 2 minutes, until the edges of the grains become slightly translucent. 6. Gradually pour the hot stock over the rice. Simmer over low to medium heat for 18 minutes, stirring from time to time, until the grains are almost tender and the liquid has been absorbed. 7. Add the drained tuna and cook for another 2 minutes, until heated through. Season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper, then sprinkle with the rinsed, finely chopped parsley and grated Parmesan. Serve warm.