Tex-mex style rice with fish and nacho chips
Calories
:
644 kcalProtein
:
27.8g proteinTotal
:
25 minutesDifficulty
:
EasyFamily
Allergens:
- Vis
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
White long grain rice
½ piece
Carrot
70 g
Corn
½ sachet(s)
Peruvian-style spice mix
1.5 teaspoon
Ground paprika
5 g
Fresh flat leaf parsley
(May be present: Selderij)
½ piece
Lime
1 piece
Basa fillet
(Contains: Vis)
g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
piece
Tomato
piece
Romano pepper
Not included in your delivery
1 tablespoon
Olive oil
½ teaspoon
Sugar
to taste
Salt and pepper
200 milliliters
Low sodium vegetable stock
Nutrition Values
Energy (kJ)2694 kJ
Calories644 kcal
Fat19.7 g
Saturated Fat4 g
Carbohydrate88.6 g
Sugar16.7 g
Dietary Fiber8.8 g
Protein27.8 g
Salt1.5 g
Potassium366.3 mg
Calcium34.6 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Cut the lime into four wedges.
- Finely dice the carrot.
- Heat half a tbsp of olive oil per person in a deep frying pan.
- Fry the carrot for 3-4 minutes over medium-high heat. Cover with a lid.
2
- Add the rice and the ground paprika. Fry for 1 more minute.
- Then add the passata, half a tsp of sugar per person and the stock.
- Bring to a boil and then let it simmer for 10-12 minutes or until the rice and carrot are cooked, without the lid. Season to taste with salt and pepper.
3
- Transfer the flesh to a small bowl and mash well. Season to taste with salt and pepper
- Pat the fish dry with kitchen paper. Season with the Peruvian spice mix.
- Heat half a tbsp of olive oil per person in a frying pan over medium-high heat, squeeze the juice of one lime wedge per person over the fish and fry the fish for 3 minutes per side.
4
- Drain the corn.
- Roughly chop the parsley.
- Plate the rice on a deep plate, along with the fish, the corn and the tortilla chips.
- Drizzle over the yoghurt, sprinkle the parsley on top and serve the lime on the side.
