200 g cauliflower, chopped
150 g pumpkin, diced
1 tsp minced ginger
1 tsp minced garlic
1/4 capsicum, red or green (70g)
1 cup whole frozen baby beans
170g Thai Sweet Chili Tuna in Spring Water
2 cups  Rice, raw
2 vegetable stock cubes
2 1/2 cup water

Heat ginger and garlic in a non-stick frying pan.

Add the pumpkin, cauliflower, capsicum, crumbled stock cubes and half a cup of water. Bring to
the boil, then simmer for 3 minutes.

Add rice and remaining water. Stir through and simmer, covered, for 30 minutes. Add beans
and tuna; stir and simmer for further 2 minutes until water is absorbed.
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Sweet Chili Risotto