A practical Peruvian staple of fluffy rice and tuna. Ají panca, carrot, and peas add color and savory depth without turning it into a heavy stew, while the tuna goes in at the end so it stays moist. Simple, filling, and exactly the kind of lunch that makes pantry basics work surprisingly hard.
RecipeSoft scrambled eggs with browned mushrooms, red onion, and red bell pepper. The vegetables cook first until their flavor concentrates and excess moisture disappears; only then do the eggs go in over low heat so they stay tender and creamy. Plenty of volume, one skillet, and no watery scramble.
