Ingredientes
- White fish fillet pieces1 kg
- Medium-sized chopped onions3 pieces
- Pine nuts75 grams
- Long-grain rice400 grams
Cominho em pó1 teaspoon
Canela em pó1 teaspoon
Água875 ml
Suco de limão2 tablespoons- Maggi chicken broth cubes3 cubes
Azeite4 tablespoons
Passos
- 1
Heat the oil in a large non-stick pot and fry the fish fillet pieces on both sides until they turn golden brown. Then remove from heat and set aside.
10 minutosUtensílios necessários:
Panela - 2
Add the onions and pine nuts to the pot and stir the mixture over medium heat for 10 minutes or until the onions turn dark brown but not burnt.
10 minutos - 3
Add the rice, ground cumin, and ground cinnamon and stir the mixture for one minute. Then add the water, lemon juice, and Maggi chicken broth cubes and bring the mixture to a boil.
1 minutos - 4
Carefully place the fish fillet pieces in the pot over the rice, then cover the pot and let the fish simmer on low heat for 25 minutes or until the rice is well cooked.
25 minutos - 5
Gently remove the fish fillet pieces from the pot, then place the rice on a serving plate and put the fish fillet on top of the rice.
5 minutos - 6
Garnish the dish with fried onions, fried pine nuts, and lemon wedges.
5 minutos
Fatos nutricionais
Cominho em pópor 100gCanela em pópor 100gÁguapor 100gSuco de limãopor 100gAzeitepor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.