Mexican-Style Tomato Rice with Fish
Mexican-Style Tomato Rice with Fish
Rating: (1 rated)
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
  • Preparation
  • 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.
  • Description
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