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Caribbean Fish And Sweet Potato Casserole

Sweet potatoes are loaded with vitamin A, and by using canned sweet potatoes, this gives you three times more Vitamin A than if you used fresh, in every serving of this quick and easy island-spiced, one-pot dinner. The flavor is slightly exotic – a combination of sweet and spicy (not too hot) with a subtle tang of tomato – but with whole-family appeal. 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.

Recipe by Canned Food Alliance
Tags
american, dinner, dairy free, nut free, main-dish, thanksgiving

Ingredients

  • 1 cup basmati or jasmine (or regular long grain) rice, rinsed and drained
  • 1/3 cup curry sauce
  • 2 cans (6 oz each) tuna or salmon, drained, broken in large pieces
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 can (15 oz) cut sweet potatoes in light syrup, coarsely cut

Preparation

  1. Bring 1 1/3 cups water to a boil over high heat in a large frying pan.
  2. Stir in the rice until moistened.
  3. Stir in curry sauce.
  4. Scatter tuna and tomatoes evenly over top of the skillet mixture, and then arrange sweet potatoes on top.
  5. Cover and return to a boil.
  6. Reduce heat to medium and boil gently until rice is tender, about 12 minutes.