Wild rice and fish jambalaya

Готовим Fish Wild rice and fish jambalaya

One pot cooking has never been easier with this tasty fish jambalaya.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Heat a saucepan over medium-high heat. Spray with oil. Add onion, garlic and bacon. Cook, stirring, for 4 minutes or until onion is soft and bacon is golden. Add capsicum, seasoning and rice. Cook for 1 minute. Add stock and tomatoes. Increase heat to high and bring to the boil.
  2. Reduce heat to low. Cover and cook for 15 to 20 minutes or until rice has absorbed most of the liquid. Cut fish into 3cm pieces and stir gently into rice. Cover and cook for 5 minutes or until fish is cooked through. Stir in coriander. Serve with lemon.

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olive oil cooking spray
1 brown onion, finely chopped
2 garlic cloves, crushed
125g 97% fat-free bacon, chopped
1 red capsicum, cut into 2cm cubes
1 green capsicum, cut into 2cm cubes
1 tbsp taco seasoning mix
1 1/2 cups wild rice blend, rinsed
1 3/4 cups Massel salt reduced chicken style liquid stock
400g can chopped tomatoes
450g firm white fish fillets, bones and skin removed
1/4 cup coriander leaves
lemon wedges, to serve

Adv

Autors
Preparation time
10
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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