Tinned Mackerel and Tomato Rice

Tinned Mackerel and Tomato Rice

An old twimii recipe that I’ve changed a little, it’s a firm favourite of mine and another convenience-health-food recipe.

I don’t think the original recipe uses the correct quantities but they are the ingredients that I used originally. I’d add paprika (a lot of paprika) to rice with a little coriander, chilli and some basil. One time I accidentally added rosemary instead of basil and actually rosemary is great with a little spice. Then I began using herbes de Provence because at the time I always had it to hand. Then I came across the Cajun seasoning mix and started using that instead of the paprika, etc. So I now just use Cajun seasoning and herbes de Provence for the herbs and spices – but if I’m ever out of the Cajun mix I use the paprika, turmeric, coriander and chilli, which actually makes for a nice change every so often.

I now add chicken stock rather than water. I also add chopped up tinned anchovies fillets – because I love them. So with the stock, Cajun spice mix and chopped anchovies there’s no need to add salt to this. The original version actually requires a lot of salt.

And the good news is the tinned fish are full of good fat and vitamin D – so a great little dish for dark winter days. And it’s so simple I’m not sure it’s possible to mess this one up. Even though it does look a bit of mess.

Basmati rice, tinned tomatoes, herbes de Proven, Cajun seasoning mix, garlic, chicken stock, anchovy tinned in olive oil, mackerel tinned in sunflower oil, frozen peas and lemon.

Tinned Mackerel and Tomato Rice

Prep Time: 2 minutes

Cook Time: 13 minutes

Total Time: 15 minutes

Serves 2

Tinned Mackerel and Tomato Rice


  • 125g long grain rice
  • 125g tin mackerel in sunflower oil
  • 50g tin anchovies in olive oil
  • 1 tablespoon Cajun herb & spice blend
  • 1 teaspoon herbes de Provence
  • 1 400g tin peeled plum tomatoes
  • 1 large garlic clove minced
  • 1 pint chicken stock
  • fistful frozen peas
  • squeeze of fresh lemon


  1. Drain the oil from the tinned fish into a large saucepan. Heat the pan and add the rice. Add in the herbs and spices and mix around. Empty the tinned tomatoes into the pan. Add a little cold water to the now empty tin of tomatoes and swirl it around to get all the juice to flow out into the saucepan. With a potato masher break up the tomatoes. Stir in the garlic. Add the chicken stock and bring to the boil. Let it boil for 2 minutes then give it a good stir, cover the pan with its lid, reduce the heat and let it simmer away for 8 - 10 minutes or until the rice is all cooked.
  2. Add in the peas, cover and leave to cook for a further 3 - 4 minutes or until the peas are cooked. Turn off and leave covered.
  3. Flake the mackerel with a fork and add into a bowl. Chop up the anchovies into little pieces and mix this into the mackerel. Add 3/4 of the fish mix to the pan and stir around well. Squeeze a little lemon.
  4. Serve in bowls topped with the remaining fish mix, with a wedge of lemon. Enjoy!

Sunshine in a bowl – tinned mackerel (and tinned anchovies) with tomato rice.