Bolivian

Arroz con Pescado de Río

Name: Arroz con Pescado de Río
Total time: 30 min
Yield: 4 servings
Cuisine: Bolivian
Ingredients: 500g river fish fillets; 1 cup long-grain rice; 1 onion, diced; 2 cloves garlic, minced; 1 green bell pepper, chopped; 2 tomatoes, diced; 1 tsp cumin; 1 tsp paprika; 2 cups chicken broth; salt to taste

A traditional Bolivian dish with river fish cooked in a fragrant rice mixture.

30 minutes4 servings

Method

Rinse rice under cold water until water runs clear.
In a large pot, sauté onion, garlic, and bell pepper until softened.
Add tomatoes, cumin, paprika, and fish, cooking 5 minutes.
Pour in broth, bring to a boil, reduce heat, and simmer 15 minutes.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

Mains Seafood

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