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Angelak88
Mexican rice dish with fish
Yellow rice with tomato, paprika, black beans, Mexican stir-fried vegetables and pangasius fillet.
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Ingredients
Directions
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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.
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Drain, put back in the pan and leave with the lid on until use.
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Meanwhile, wash the tomatoes and cut into 4 parts. Clean the lime, grate the green skin and squeeze the fruit.
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For the salsa, mix the tomatoes, the lime zest, 2 tsp lime juice, salt and pepper in a bowl and let alone until used.
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Slice the parsley. Clean the garlic and cut finely.
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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.
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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.
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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.
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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.
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Fry the garlic, paprika, picadillo, stir-fried vegetables, pepper and salt for 5 minutes on medium heat. Change regularly.
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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.
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Nutrition
620Calories
Sodium27% DV650mg
Fat42% DV27g
Protein66% DV33g
Carbs18% DV55g
Fiber56% DV14g
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