1 1/2 cups H-E-B Instant Long Grain Rice
1 or 2 fresh jalapeño peppers, stem and seeds removed cut into thin strips
1 small White onion peeled and cut into 8 wedges
1/2 package Hill Country Fare frozen pollock fillets cut into 1-inch strips
1 can (8 oz.) H-E-B Tomato Sauce
1 large Tomato cut into 8 wedges
* salt & pepper
1/4 cup chopped cilantro
Heat a large skillet over medium heat for 2 minutes. Add olive oil, onion wedges, jalapeño strips, and rice in skillet and stir-fry for 3 minutes or until the rice is golden.
Add fish strips, tomato sauce, tomato wedges and 1-cup water to the rice mixture and bring mixture to a boil over high heat. Reduce heat to low, cover skillet and cook rice dish for 10 minutes. Season the Seafood Ranchera to taste with salt and pepper and stir in chopped cilantro.
No Nutritional Information Available
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