Arroz de PeixeOne-Pot Fish Rice

Name: Arroz de Peixe (One-Pot Fish Rice)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Guinea-Bissau
Ingredients: 600 g Tilapia; 350 g White Rice (rinsed); 900 ml Fish Stock; 2 pcs Bay Leaf; 10 g Salt; 3 g Black Pepper; 300 g Tomato (chopped); 60 g Tomato Paste; 200 g Onion (chopped); 15 g Garlic (minced); 200 g Red Bell Pepper (chopped); 1 pcs Piri Piri Chili (chopped); 60 ml Vegetable Oil

A tomato-rich one-pot rice dish in the coastal West African tradition, with fish cooked directly in the rice so every grain takes on its flavor. It is hearty, fragrant, and well suited to Guinea-Bissau’s Atlantic fish cookery.

Prep

20m

Cook

45m

Serves

Estimated

Nutrition

Per serving

698kcal

Calories

46g

Protein

19g

Fat

88g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Rice

600g
Tilapia
350g
White Rice (rinsed)
900ml
Fish Stock
2pcs
Bay Leaf
10g
Salt
3g
Black Pepper

Sauce

300g
Tomato (chopped)
60g
Tomato Paste
200g
Onion (chopped)
15g
Garlic (minced)
200g
Red Bell Pepper (chopped)
1pcs
Piri Piri Chili (chopped)
60ml
Vegetable Oil

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Heat the vegetable oil in a heavy pot over medium heat. Add the onion and cook until translucent.
02
Add the garlic, red bell pepper, and piri piri chili and cook until fragrant and softened.
03
Stir in the tomato paste and cook until slightly darkened, then add the tomato and simmer until a thick sauce forms.
04
Add the white rice, fish stock, bay leaves, salt, and black pepper to the sauce and stir well.
05
Lay the tilapia over the rice, cover, and cook gently until the rice is tender and the thickest part of the fish reaches 63°C (145°F).
06
Rest the pot off the heat for a few minutes, then fluff the rice gently around the fish and serve.

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