Creamy Rice with Salmon

I got this rice with salmon (arroz con salmon) recipe from a food blog written by a Columbian woman.  I’m so sorry I’ve lost track of the url of that web site but I made a lot of changes to the recipe anyway, so it barely resembles the original.

I removed several ingredients, changed several others, and used leftovers to compile the dish instead of creating it from scratch.  It was surprisingly good!  I served it with sautéed beet greens but I recommend choosing a side veggie that’s more neutral in flavor, like broccoli or green beans.  The beet greens were good but the strong flavor overpowered the more subtle taste of the rice dish.

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Creamy Rice with Salmon Yum
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Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
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Instructions
  1. Add rice, stock, butter, salt and pepper, to a medium sauce pan over medium-low heat. Heat, stirring occasionally until warm.
  2. When rice is warm, add the fish and coconut milk, stir gently and cover. (In the meantime, chop the cilantro.)
  3. Let the whole thing come gently up to a warm temperature. If you added any raw fish it should be opaque.
  4. Stir in cilantro and serve with optional lime wedges.
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