Mexican-Style Tomato Rice with Fish
Mexican-Style Tomato Rice with Fish
Ingredients
- 2 onions, chopped
- 3 tbsp (45 ml) olive oil
- 2 garlic cloves, chopped
- 1 tbsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 1/2 cups (300 g) parboiled long grain rice
- 3 cups (750 ml) chicken broth or water
- ½ cup (20 g) cilantro, chopped
- 1 can (19 oz/540 ml) black beans, rinsed and drained
- 1 can (28 oz/796 ml) diced tomatoes
- 1 onion, thinly sliced
- 1/4 cup (60 ml) olive oil
- 2 tbsp (30 ml) lime juice
- ¼ tsp red pepper flakes
- ¼ cup (10 g) cilantro, chopped
- 1 ½ lb (675 g) white fish (about 4 fillets)
- Salt and pepper
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a large ovenproof pot, brown the onions in the oil. Add the garlic and spices. Cook for 1 minute, stirring constantly. Add the rice and stir well to coat with the spices and oil. Add the broth, cilantro and black beans. Season with salt and pepper. Bring to a boil. Cover and transfer to the oven for 25 minutes or until the broth has been absorbed. Let rest for 5 minutes and stir gently with a fork.
Mexican-Style Tomato Rice with Fish