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Mexican Style Rice and Fish

July 29, 2012
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Mexican Rice and Fish I love making one pot meals- they are easy to make, easy to clean and usually very tasty. The dish needs to be cooked properly in order to taste really really good. This one is a winner. Since I made the tomatillo sauce from La Esquina, I wanted to make a delicious one pot meal out of it. I realized I had done all the work already.. all the flavor was in the sauce including garlic, onions and cilantro. I just needed to figure out how I was going to use it.

I decided on a rice dish. I bought some cod and sauteed the filets in a heavy saucepan. I then sauteed the green sauce in the same pot to retain the fish flavor. I added the rice and the broth. I topped it all with the fish and peas… that was it! Before I knew it, I had a delicious one pot meal. I served it with a big green salad and some Malbec rose!

  • 1 cup left over tomatillo and avocado sauce
  • 2 tablespoons extra olive oil
  • 1 pound cod, sliced into 2 inch pieces
  • Salt
  • Pepper
  • 1 cup jasmine rice
  • 1 cup chicken broth
  • 1 cup petite peas
  • Salt
  • ½ cup cilantro, chopped
  • Juice of a lemon

Heat a heavy saucepan with the olive oil. Brown the fish pieces on both sides on high heat while sprinkling salt and pepper. Make sure not to cook the fish pieces all the way. Keep aside.
Reheat the oil and add the leftover green sauce. Saute for 2 to 3 minutes on medium heat. Add the rice and chicken broth. Bring to a boil and cook on medium low heat for ten minutes. Add the peas and fish. Cover with lid and lower the heat and cook for another ten to fifteen minutes or till the rice and fish are cooked. Check for seasoning and garnish with cilantro and lemon juice.

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