Peruvian Fish Rice (arroz Con Pescado)

Peruvian Fish Rice, also known as Arroz con Pescado, is a delicious and flavorful dish that combines the vibrant flavors of Peruvian and Chinese cuisines. This dish is a perfect representation of the fusion of cultures in Peru, resulting in a unique and mouthwatering culinary experience.

Peruvian Fish Rice (arroz Con Pescado)

Ingredients

  • 1 lb white fish fillets, such as cod or tilapia
  • 1 cup white rice
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 cup frozen peas
  • 1 cup fish or vegetable broth
  • 1/4 cup soy sauce
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and cook until softened.
  2. Add the sliced red bell pepper and cook for another 2-3 minutes.
  3. Stir in the rice, cumin, and paprika, and cook for 1-2 minutes to toast the rice.
  4. Pour in the fish or vegetable broth and soy sauce. Bring to a simmer.
  5. Nestle the fish fillets into the rice mixture. Cover and cook for 15-20 minutes, or until the rice is tender and the fish is cooked through.
  6. Stir in the frozen peas and cook for an additional 5 minutes.
  7. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
40g
Fat
10g

Supplies

Large skillet Cooking spoon Cutting board Knife Measuring cups and spoons

Tools

Cooking thermometer Chef's knife Vegetable peeler

Serving suggestions

Serve the Peruvian Fish Rice with a side of sliced avocado and aji amarillo sauce for an authentic Peruvian experience.

Tips & tricks

For a more intense flavor, marinate the fish fillets in lime juice and aji amarillo paste for 30 minutes before cooking.

Cost

$15