Caribbean Fish And Sweet Potato Casserole

Whip up this flavorful dish for a quick and filling meal that’s sure to warm you up!

  • 1 cup basmati or jasmine (or regular long grain) rice, rinsed and drained
  • 1⅓ 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
  1. In a large frying pan, bring 1⅓ cups water to a boil over high heat. Stir in the rice until moistened.
  2. Stir in curry sauce.
  3. Scatter tuna and tomatoes evenly over top of the skillet mixture, and then arrange sweet potatoes on top. Cover and return to a boil.
  4. Reduce heat to medium and boil gently until rice is tender, about 12 minutes.

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