Mexican rice with salmon

Ingredients for Mexican rice with salmon

Instructions for Mexican rice with salmon

To prepare the Mexican rice with salmon recipe, please follow these instructions:

The salmon is cut into the tern of 2x2 cm. The butter is melted in a pan and the salmon quickly rises for a few minutes, taken from the forehead and set aside.

The rice is placed in a bowl and poured over boiling water. Allow them to drain for at least 30 minutes, then pour the water off and the rice is dripped into a sieve. The oil is heated in a thickened pan, turn down the heat and the rice is put on the forehead and stirring until all the rice is covered with a thin layer of oil. Finely chopped onion and garlic and chili are added and the whole is frying for 5 minutes until the bulbs are clear and shiny and the rice is golden brown.

Tomatoes and fish broth are added and the mixture is seasoned with salt and pepper.

Lay the lid on the forehead and the rice simmer for 20-30 minutes or until the soup is soaked by the rice, and these are light and cooked, then the salmon pieces are turned into the rice and heated through. Decorate with coriander.

For this, coarse bread is served.