Mexican rice with freshwater basa fillets

title="Mexican rice with freshwater basa fillets"
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(8) Rate it

• 0:10 Prep


• 0:20 Cook


• 
  4 Servings


• Capable cooks

Featured in
Mexican recipes, Nutrition information

Ingredients

• 1 onion, thinly sliced


• 1 red capsicum, seeded, thinly sliced


• 2 cloves garlic, crushed


• 2 tablespoons olive oil


• 1 corn cob, kernels removed


• 1 1/2 cups white calrose medium-grain rice


• 2 teaspoons smoked paprika


• 2 teaspoons ground cumin


• 1/3 cup tomato paste


• 3 1/2 cups Massel vegetable liquid stock


• 500g freshwater basa fillets, cut into bite-sized pieces


• 1 bunch coriander, chopped


• Sea salt & freshly ground pepper

Method

• 
  
  
  Step 1
  
  
  
  
  Cook onion, capsicum and garlic in oil until soft. Add corn, rice, and spices and stir to combine. Stir in tomato paste and stock. Bring to boil, reduce heat and simmer for 12 minutes.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Stir through fish, replace lid and cook for 2 minutes. Add coriander, season and serve immediately.
  
  
  

• Low sugar

Nutrition

• 2295 kj

  Energy




• 14g

  Fat Total




• 3g

  Saturated Fat




• 5g

  Fibre




• 30g

  Protein




• 68mg

  Cholesterol




• 1082.72mg

  Sodium




• 7g

  Carbs (sugar)




• 72g

  Carbs (total)

All nutrition values are per serve

• Author: Jess Sly


• Image credit: Andrew Young


• Publication: Fresh Living

Source: taste.com.au