CURRIED TUNA & RICE

INGREDIENTS:

1 1/2 cups rice
chicken stock
1 onion
1 clove garlic
2 teas ginger
3 teas curry
1 tin corn & juice
1 big tin tuna in brine

METHOD:

Cook rice in enough chicken stock to cover for 10 - 15 mins until just tender.
Drain well.
In the same pot, fry copped onion, garlic and grated ginger in a small amount of butter until soft.
Add curry, corn, tuna and brine.
Cook until heated through.
Mix in rice and serve.