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.
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 1/2 tablespoons butter optional
- 2 cups long grain brown rice cooked
- Salt and pepper
- 1/2 cup stock fish and chicken work well
- 1 pound salmon cooked and torn into small pieces. Add pieces of shrimp or bay scallops to make up a pound if needed
- 1/4 cup light coconut milk or half n half
- 2 oz mozzarella or fontina cheese shredded or chopped into small pcs
- 1/3 cup fresh cilantro
Ingredients
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Instructions
- Add rice, stock, butter, salt and pepper, to a medium sauce pan over medium-low heat. Heat, stirring occasionally until warm.
- When rice is warm, add the fish and coconut milk, stir gently and cover. (In the meantime, chop the cilantro.)
- Let the whole thing come gently up to a warm temperature. If you added any raw fish it should be opaque.
- Stir in cilantro and serve with optional lime wedges.
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