Panamanian Rice With Salted Cod (arroz Con Bacalao)
Panamanian Rice with Salted Cod, or Arroz con Bacalao, is a traditional dish from Panamanian cuisine that combines the flavors of salted cod with seasoned rice for a delicious and satisfying meal.
Ingredients
- 1 lb salted cod, soaked and flaked
- 2 cups long-grain white rice
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 tomatoes, diced
- 3 cloves garlic, minced
- 1/4 cup cilantro, chopped
- 1/4 cup green olives, sliced
- 2 cups chicken broth
- 1/4 cup vegetable oil
- Salt and pepper to taste
Instructions
- In a large pot, heat the vegetable oil over medium heat.
- Add the onions, bell pepper, and garlic. Cook until the vegetables are soft.
- Stir in the rice and cook for 2 minutes, stirring constantly.
- Add the tomatoes, cilantro, and olives. Cook for another 2 minutes.
- Add the flaked salted cod and chicken broth. Season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
- Fluff the rice with a fork and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 20g
- Fat
- 8g
Supplies
Large pot Stove Measuring cups and spoons Cutting board Knife Spatula
Tools
Fork Serving spoon Cooking spoon
Serving suggestions
Serve the Panamanian Rice with Salted Cod with a side of sliced avocado and a squeeze of fresh lime juice.
Tips & tricks
Soak the salted cod in water for at least 24 hours, changing the water several times, to remove excess salt before using it in the recipe.
Cost
$15