Easy Creamy Tuna And Rice

• 4 None medium eggs
• 250 g quick-cook rice
• 20 g butter
• 2 None onions, finely diced
• 250 g frozen peas
• 300 ml vegetable stock
• 125 g whipping cream
• 100 g cream cheese with black pepper
• 1 tbsp cornflour
• 2 x 185 g cans tuna, drained and flaked
• None None Chives, to ganrish

1. Place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, cover and remove from heat. Let sit 12 minutes, drain then run under cold water. Meanwhile, cook the rice in a separate saucepan of salted boiling water according to the package instructions.
2. Heat the butter in a saucepan, add the onion and saute for 3-4 mins. Add the peas, stock and cream and bring to a boil. Mix in the cream cheese and season generously with black pepper. Mix the cornstarch with 2 tbsp water then mix into the sauce and simmer, stirring, for 2-3 mins, until the sauce thickens.
3. Drain the rice. Peel the eggs then slice into sixths. Mix the tuna into the sauce. Divide the rice between 4 plates and spoon on the tuna sauce. Add the sliced egg and garnish with chives. Serve.

eggs, rice, butter, onions, frozen peas, vegetable stock, whipping cream, cream cheese, cornflour, tuna, chives

Taken from recipes-plus.com/api/v2.0/recipes/16391 (may not work)