Fish gets a Mexican-style flavour boost
Mexican-style Tomato Rice With Fish
Ricardo Tested
Rice 2 onions, chopped 3 tbsp (45 ml) olive oil 2 garlic cloves, finely 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 1/2 cup (20 g) fresh cilantro, chopped 1 can (19 oz/540 ml) black beans, rinsed and drained
Fish 1 can (28 oz/796 ml) diced tomatoes 1 onion, finely chopped 1/4 cup (60 ml) olive oil 2 tbsp (30 ml) lime juice 1/4 tsp red pepper flakes 1/4 cup (10 g) fresh cilantro, chopped 4 white fish fillets
Rice
With the rack in the middle position, preheat the oven to 350 F (180 C).
In a large ovenproof skillet, brown the onions in the oil. Add the garlic and spices and cook for 1 minute, stirring constantly. Add the rice and stir well to coat with the spice mixture 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.
Fish
Meanwhile, in a large skillet, bring the tomatoes, onion, oil, lime juice and red pepper flakes to a boil. Simmer until the tomato juice is almost completely evaporated, about 20 minutes. Add the cilantro and stir.
Add the fish and cover with the tomato mixture. Cover and simmer for about 3 minutes or until the fish is cooked. Season with salt and pepper. Serve the fish and tomato sauce with the Mexican-style rice.
Makes 4 servings.