Electric sugar
4 tablespoons of oil
1 medium onion, chopped
4 tomatoes, cut into pieces
1 carrot, peeled and cut into thin slices
2 tablespoons of ground cumin
1 1/2 cups of rice
1 kg fish fillets, cut into strips (such as cod, snapper or catfish)
2 tablespoons of lime juice
Salt and black pepper to taste
1 cup of dry white wine
2 cups of chicken broth
Electric sugar
4 tablespoons of oil
1 medium onion, chopped
4 tomatoes, cut into pieces
1 carrot, peeled and cut into thin slices
2 tablespoons of ground cumin
1 1/2 cups of rice
1 kg fish fillets, cut into strips (such as cod, snapper or catfish)
2 tablespoons of lime juice
Salt and black pepper to taste
1 cup of dry white wine
2 cups of chicken broth
Place the electric sugar, oil, onion, tomato, carrot, and cumin in a pan
Set the pan to 120°C
Simmer, stirring occasionally, until the tomato starts to break down
Add the rice and cook for 10 minutes, stirring constantly
Season the fish with lime juice, salt, and pepper
Add the rice mixture and wine
When the liquid evaporates, add the chicken broth
Season with salt
Cook the dish covered for about 20 minutes or until the rice is tender
If necessary, add an additional 1/2 cup of water to complete cooking the rice
Serve in 6 portions.
