Tuna Rice recipe

I looove cooking. I look at it like this, we all have to eat and if you make it a chore and make it hard then it is not fun and not enjoyable. I am teaching my kids to love cooking and to know the science, the culture, the textures, the goods the bads and all the in betweens that have to do with cooking. How to read a recipe, how to do something from scratch. And above all how to have fun and not be afraid of changing plans and recipes as you go. Life is all about changes and mixing cultures so we have a very diverse and ethnic food background. I am happy to say that my family is not set in on particular food path. We love it all, some more than others but we are willing to give it a try.
So because most meals are served family style over here, the few times that we get to wing the meal and do simple and still pleasing stuff, I take advantage of it. With my husband not here, the portions are smaller that have to be cooked, less guessing as to how much of stuff to make... and when mom in law is not here for a meal then we get to be simple. Today was one of those days. Normally I ask the kids what they would like... or tell them my ideas and bounce off of theirs until I get a feel for what I will cook. I did not want input today though.. or else I would have heard BEEF and Potatoes.. from one and Pasta from the other. Not very inspirational. I know they love a recipe I came up with from having had similiar dishes here and in the states... a throw together meal. Tuna Rice. So here is the one I made today that they loved and ate every last drop in the pot.
1 cup of long grain white rice
1 can of corn
1 can of tuna w/oil
1tbs mayo
1 chicken bouillon cube
paprika, curry(I have just a spice called curry not sure which kind but it is yellow and is amazing), splash of lemon vinegar, pinch of cumin, pinch of salt, pinch of pepper.
about 3 cups of water
Now to cook rice without a rice cooker I always use the 2:1 ratio.. 2 cups water or broth to 1 cup of rice. However I have found that when I add a veggie directly to the rice not after then I have to add more liquid.
So in the pot I put the spices, the bouillon, the can of drained corn and 1 cup of rice. I add a tbsp of veggie oil and saute it all for a bit. Sometimes I add one garlic clove and half an onion, and a bell pepper finely chopped for color and variety.
Once the spices are cooked a bit then I add the liquid. Stir it well and bring to a boil. Once boiling to a rolling boil then I put a lid on the pot and turn to simmer.
When the rice is done fluff it into a large bowl. Then I add the tuna with the oil to the rice and the mayo and mix it well. Sometimes we do 2 cans of tuna depending on who wants it more tunalike. I added a splash of lemon vinegar to this and adjusted salt and pepper to taste. This was served with salad of lettuce, cucumber and tomato with a light dressing on top and large glasses of water.

Over all review, they were not allowed to get more rice until all veggies were gone and water was drank. If still hungry they could get a bit more... if I don't impose the veggie and water before second servings.. they would forget the veggies and eat tons of rice.
This was the first time using the curry for this mix but they loved it. Not only did they eat all of their food, they had a bit more and we had no leftovers. So the portions were just right for 3 good sized plates.

This dish is great served hot, warm, or even let chilled as a side salad. Adjust spices to taste, and if you add the onion, garlic and bell pepper it gives it another demention.

This one is full family tested and approved.. have served to husband, kids, and extended family. Some tend to put more mayo on their rice than others so that is adjustable as well.