Welcome to Rice Cookers 101, where we give you delicious and easy-to-make recipes for your rice cooker! Today we’re bringing you a mouth-watering Peruvian pollock rice. This dish is bursting with flavor from the aromatics, spices, and tender fish. It’s a quick and easy recipe that’s perfect for a weeknight dinner or for entertaining guests. Let’s get started and cook up this tasty Peruvian pollock rice in your trusty rice cooker. We’ve made this peruvian pollock rice recipe easy to follow 👨🍳. If you’re looking for our favorite rice cookers to make this recipe, check out our list of top rice cookers here.
- 1 pound Pollock fillets, cut into bite-sized pieces
- 1 cup long grain white rice
- 1 onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 2 cups chicken broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped fresh parsley for garnish
- In a large skillet, heat the olive oil over medium heat. When the oil is hot, sauté the onion and red bell pepper until the onion is translucent, about 3-4 minutes. Add the garlic and continue to sauté for another minute.
- Add the tomato paste, paprika, cumin, oregano, and cayenne pepper to the skillet. Sauté for another minute, stirring constantly.
- Add the rice to the skillet and stir well to combine with the onion and pepper mixture.
- Add the chicken broth and stir well to combine. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid. Simmer for 15-20 minutes, or until the rice is cooked and most of the liquid has been absorbed.
- While the rice is cooking, season the pollock pieces with salt and pepper.
- When the rice is done, lay the pollock pieces on top of the rice mixture. Cover the skillet again and simmer for another 5-7 minutes, or until the pollock is cooked through.
- Garnish with chopped fresh parsley and serve hot.
How long does peruvian pollock rice last in the fridge?
Peruvian pollock rice can typically be stored in the refrigerator for up to four days after cooking. It is important to allow the rice to cool completely before storing it in an airtight container or plastic wrap to prevent condensation from forming. Additionally, it is recommended to store the rice in the coldest part of the refrigerator, such as the back or bottom shelf, to ensure it stays fresh. When reheating the rice, it is important to ensure it reaches a temperature of at least 165°F to prevent the growth of harmful bacteria. If any signs of spoilage such as mold, odor, or change in color or texture are detected, the rice should be discarded and not consumed.
Low calorie peruvian pollock rice recipe substitutions
To make this Peruvian Pollock Rice recipe lower calorie, there are a few substitutions that could be made. Instead of using 1 cup of long grain white rice, you could substitute it with 1/2 cup of brown rice or quinoa, which are lower calorie options. You could also substitute the 2 tablespoons of olive oil with cooking spray and sauté the vegetables in broth instead. Using low sodium chicken broth and reducing the amount of salt added to the dish can also lower the calorie content. Lastly, reducing the amount of Pollock used from 1 pound to 1/2 pound would lower the calorie count as well. By incorporating these substitutions, this recipe could become a lower calorie version without sacrificing the delicious flavor.
What to serve with a peruvian pollock rice?
Peruvian pollock rice is a flavorful and hearty main dish that pairs well with a variety of sides. To complement its rich taste, serve it with fresh cilantro, lime wedges, and avocado slices. You can also add a side of roasted vegetables such as zucchini, bell peppers, and onions. If you’re looking for a heartier option, try serving it with a side of black beans or a refreshing mixed salad. Don’t forget to offer some hot sauce or salsa on the side, to add an extra kick of flavor to the dish.
Whats the best sauce for a peruvian pollock rice?
The best sauce for Peruvian pollock rice is Aji amarillo sauce. This sauce is made from the aji amarillo chili pepper, which is a staple in Peruvian cuisine. It has a bright, slightly sweet, and earthy flavor with a medium level of spiciness. Aji amarillo sauce complements the mild flavor and delicate texture of pollock while adding a vibrant color and depth of flavor to the dish. To make Aji amarillo sauce, blend together aji amarillo peppers, garlic, onion, lime juice, vegetable oil, and salt until smooth. Adjust the spice level to your liking by adding more or fewer peppers. Drizzle the sauce over the cooked pollock rice or serve it on the side for dipping.
Peruvian pollock rice health benefits
Peruvian pollock rice is a nutritious dish that offers several health benefits. Pollock is a lean source of protein that provides essential amino acids necessary for building and repairing muscles and tissues. Additionally, it contains omega-3 fatty acids that promote heart health, reduce inflammation, and boost brain function. Rice is a good source of carbohydrates that provide energy and fiber that improves digestive health. Together, Peruvian pollock rice is a balanced meal that provides essential nutrients necessary for overall health and wellness. If you’re looking for a different healthier recipe, I recommend a grilled salmon with vegetable quinoa. Salmon is rich in omega-3 fatty acids, and quinoa is high in protein and fiber, making it a great substitute for rice. Additionally, vegetables offer essential vitamins, minerals, and antioxidants for optimum health.