Everything-But-The-Kitchen-Sink Rice Pilaf

Ingredients

• 1 cup grape tomatoes
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 (6 ounce) can tuna packed in oil
• 1/4 cup onion, chopped
• 1 (16 ounce) bag frozen mixed vegetables
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 1/2 cups water
• 1 cup brown rice
• 1 cup fresh parsley, chopped (optional)
• 1 cup sour cream (optional)

Directions

1. 1

   Heat the olive oil in a large pot, saute the tomatoes, onion and garlic in the hot oil with salt and pepper until the onion softens and the tomatoes begin to pop open, about 5 minutes.

2. 2

   Put the mixed vegetables in the pot and stir them in to help defrost. Once all the vegetables have softened and sauteed, about 5 minutes, add more salt and pepper to taste and the thyme, cayenne pepper and basil. Drain the tuna and add it to the pot as well.

3. 3

   Stir the pot and add the water. Once the water has come to a boil, add the the rice. Lower the heat to a simmer, cover the pot and cook until all the water has been absorbed, about 45 minutes.

4. 4

   Serve warm as is or with parsley and/or a dollop of sour cream.