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Fish Tomatoes And Rice Recipe

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Greek Baked Fish With Tomatoes and Onions Recipe NYT Cooking
Greek Baked Fish With Tomatoes and Onions Recipe NYT Cooking from cooking.nytimes.com

Description

This fish tomatoes and rice recipe is a flavorful and easy-to-make dish that is perfect for any occasion. The combination of juicy tomatoes, fluffy rice, and tender fish make this recipe a crowd-pleaser. The dish is full of vibrant colors, flavors, and textures that will tantalize your taste buds. It's a one-pot wonder that is perfect for a weeknight dinner or a special occasion.

Prep Time

The prep time for this recipe is around 20 minutes.

Cook Time

The cook time for this recipe is around 25 minutes.

Ingredients

  • 1 pound of fish fillets (any white fish will do)
  • 1 cup of long-grain rice
  • 2 cups of water
  • 1 can of diced tomatoes (14.5 ounces)
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 tablespoon of olive oil
  • 1 teaspoon of paprika
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/4 teaspoon of cayenne pepper
  • 1/4 cup of chopped parsley

Equipment

  • A large pot with a lid
  • A medium-sized skillet
  • A cutting board
  • A sharp knife
  • A wooden spoon

Method

  1. Rinse the fish fillets with cold water and pat them dry with paper towels. Cut them into bite-sized pieces and set them aside.
  2. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic and sauté for 2-3 minutes until the onion is translucent.
  3. Add the rice to the pot and stir to coat it with the onion and garlic mixture. Cook for 2-3 minutes until the rice is lightly toasted.
  4. Add the can of diced tomatoes, 2 cups of water, paprika, salt, black pepper, and cayenne pepper to the pot. Stir well to combine.
  5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for 18-20 minutes until the rice is cooked and the liquid is absorbed.
  6. While the rice is cooking, heat a medium-sized skillet over medium-high heat. Add the fish pieces and cook for 3-4 minutes on each side until they are lightly browned and cooked through.
  7. When the rice is finished cooking, fluff it with a fork and stir in the chopped parsley. Gently fold in the cooked fish pieces.
  8. Remove the pot from the heat and let it sit for a few minutes to allow the flavors to meld.
  9. Divide the fish tomatoes and rice mixture into bowls and serve hot.

Notes

  • If you're not a fan of spicy food, you can omit the cayenne pepper from the recipe.
  • You can use any type of white fish for this recipe, such as cod, haddock, or tilapia.
  • If you prefer, you can use fresh tomatoes instead of canned. Simply dice 2-3 medium-sized tomatoes and add them to the pot with the rice.

Nutrition Info

Serving size: 1 cup

Calories: 290

Total fat: 6g

Saturated fat: 1g

Cholesterol: 50mg

Sodium: 570mg

Total carbohydrates: 35g

Dietary fiber: 2g

Sugars: 3g

Protein: 23g

Recipe Tips

  • Make sure to rinse the rice thoroughly before cooking to remove any excess starch.
  • If you don't have parsley, you can substitute it with cilantro or basil.
  • For added flavor, you can sprinkle some grated Parmesan cheese on top of the dish before serving.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Try this fish tomatoes and rice recipe for a delicious and healthy meal that is sure to satisfy. The combination of tender fish, juicy tomatoes, and fluffy rice make this dish a winner. Serve it hot and enjoy!


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