Directions
- Heat the butter and oil in a pot.
- Add the chopped leek and garlic. Fry on medium heat for several minutes.
- Then add the rice, green peas, sliced tomatoes and cook until the rice is lightly browned (~5 minutes).
- Pour water into the pot. Add half a teaspoon of pepper and salt, a teaspoon of hot pepper, half-lime juice and half of chopped parsley.
- Stir, cover and cook on medium heat for about 10 minutes.
- Every now and then check if rice does not burn and add more water if necessary.
- Wash the fish, cut into thick cubes, season with salt and pepper. Then place on boiling rice.
- Reduce the heat to the minimum and cook rice and fish under cover for 10-15 minutes. Remember to flip the pieces of fish halfway through cooking.
- At the end, season it with salt to taste and serve with the rest of chopped parsley and lime.
Ingredients
300 g short-grain rice (e.g. Arroz Bomba)
850 ml water
2 fillets of white fish (~220g)
1 leek
70 g green peas
2 tomatoes
3 cloves of garlic
1 lime
1 tsp. hot pepper
1 tbsp. butter
1 tbsp. olive oil
1 handful of parsley
salt and pepper to taste
Fusion / Other
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