Southwestern Rice with Tuna

Sometimes ingredients come together and create a beautiful dish that doesn't just taste good but looks good.

This recipe is not one of those.

Although it may not win the beauty contest at the buffet line, it still deserves a spot on the table. There are a lot of flavors packed into this one dish. The thing I like most about this recipe (besides the fact that you can pretty much empty your fridge and mix it in with rice) is that it is very versatile.

Enjoy it warm or cold. Eat it as is, or throw it in a taco for a hearty filling.

I love leftovers that can be slightly altered to give it a new dish feel. Eating the exact same thing multiple times a week can get boring, but with a little imagination and versatile ingredients, you can get a few different variations out of your leftovers.

I thought of adding the tuna in because I have been trying to incorporate more fish into my diet, while also not breaking the bank (I see you wild caught salmon). If you aren't a fan of tuna, feel free to replace it with another fish or omit it all together!

I was a little unsure how tuna would taste in this, but found that it blended in surprisingly well! If you are still a little uneasy about the concept, try it as a rice salad first. I find that warm tuna can be harder for people to get on board with than say a classic tuna salad.

How do you guys feel about tuna? Is tuna only for tuna salad sandwiches or are you a tuna patty melt fan? Let me know in the comments below!


  • 1.5 cups cooked rice

  • 1/2 cup black beans

  • 1/2 cup white beans

  • 1/2 cup corn

  • 1/2 cup chopped tomatoes

  • 1/2 onion, diced

  • 2 carrots, thinly sliced

  • 1/2 can of tuna

  • sliced avocado for garnish

  • optional - shredded cheese


  1. Using a medium size pot, bring 2 cups of water to boil. Add 1 cup of rice and let simmer for about 20-40 minutes, or until all the liquid is gone. Let sit for a few minutes and then fluff with fork.*

  2. In a small pan, cook onions for a few minutes on medium heat, until slightly translucent.

  3. Add carrots and cook until slightly soft, about 5 minutes.

  4. Mix in tomatoes and cook for another 2-3 minutes.

  5. Heat up beans and corn (if using frozen) in a separate pan.**

  6. Mix rice, the cooked veggies, and the tuna all in a big bowl.

  7. Serve with sliced avocado and cheese if using.

  8. Enjoy!

*this will make about 3 cups of rice.

**If cooking with dried beans, bring a pot of water to boil, add in the beans. Bring down the temperature to a simmer and cook until beans are soft, but not mushy. If you have soaked them already, it should be done within an hour. If they have not been presoaked, it may take a couple of hours to get them at the right consistency.

Let me know if you give this recipe a try! If you share it on social media, use #nibblesandbits. I love seeing your creations and hearing your feedback.

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