Mexican rice dish with fish

Name: Mexican rice dish with fish
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g yellow rice; 250 g Cherry tomatoes; 1 lime; 30 g fresh parsley bag; 2 toe garlic; 1 Red pepper; 400 g black beans look; 4 tl picadillo; 2 el wheat flour; 525 g fresh pangasius fillet; 6 el peanut oil; 400 g fresh Mexican stir fry vegetable bag

Yellow rice with tomato, paprika, black beans, Mexican stir-fried vegetables and pangasius fillet.

Ingredients

Directions

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.

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Nutrition

620Calories

Sodium27% DV650mg

Fat42% DV27g

Protein66% DV33g

Carbs18% DV55g

Fiber56% DV14g

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