Mexican rice dish with fish

Bring a pan of water to the boil. When the water boils, add the rice and some salt and cook over low heat for 8 minutes until done.

Drain, put back in the pan and leave with the lid on until use.

Meanwhile, wash the tomatoes and cut into 4 parts. Clean the lime, grate the green skin and squeeze the fruit.

For the salsa, mix the tomatoes, the lime zest, 2 tsp lime juice, salt and pepper in a bowl and let alone until used.

Slice the parsley. Clean the garlic and cut finely.

Wash the pepper and halve. Remove the seeds and stalk and cut the flesh into thin strips. Put the beans in a colander and rinse.

Mix the picadillo, flour and pepper and salt in a deep plate. Cut the fish lengthwise into strips of 3 cm wide and cut through the flour.

Heat the oil in a frying pan and fry half of the fish in 5 min. Around golden brown and done. Keep warm under aluminum foil on a plate.

Heat 2 ½ tbsp oil and fry the rest of the fish in the same way. In the meantime, heat the rest of the oil in a skillet.

Fry the garlic, paprika, picadillo, stir-fried vegetables, pepper and salt for 5 minutes on medium heat. Change regularly.

Add the rice and beans and warm for 3 minutes. Divide over a large bowl and place the fish on it. Serve with the tomato salsa and sliced ​​parsley.