Wild Rice And Fish Jambalaya

By Kim Meredith

Cooking Wild rice and fish jambalaya step by step details? If you are looking cooking tips for Wild rice and fish jambalaya you've come to the right place. We have how to make, information, instruction, ingredients and including image, and video detail.

One pot cooking has never been easier with this tasty fish jambalaya.

All you have to do is throw all your ingredients of Wild Rice And Fish Jambalaya

  1. olive oil cooking spray
  2. 1 brown onion, finely chopped
  3. 2 garlic cloves, crushed
  4. 125g 97% fat-free bacon, chopped
  5. 1 red capsicum, cut into 2cm cubes
  6. 1 green capsicum, cut into 2cm cubes
  7. 1 tablespoon taco seasoning mix
  8. 1 1/2 cups wild rice blend, rinsed
  9. 1 3/4 cups Massel salt reduced chicken style liquid stock
  10. 400g can chopped tomatoes
  11. 450g firm white fish fillets, bones and skin removed
  12. 1/4 cup coriander leaves
  13. lemon wedges, to serve

The instruction how to make Wild Rice And Fish Jambalaya

  1. Heat a saucepan over medium-high heat. Spray with oil. Add onion, garlic and bacon. Cook, stirring, for 4 minutes or until onion is soft and bacon is golden. Add capsicum, seasoning and rice. Cook for 1 minute. Add stock and tomatoes. Increase heat to high and bring to the boil.
  2. Reduce heat to low. Cover and cook for 15 to 20 minutes or until rice has absorbed most of the liquid. Cut fish into 3cm pieces and stir gently into rice. Cover and cook for 5 minutes or until fish is cooked through. Stir in coriander. Serve with lemon.

Nutritions of Wild Rice And Fish Jambalaya

fatContent: 489.472 calories
saturatedFatContent: 5.5 grams fat
carbohydrateContent: 1.6 grams saturated fat
sugarContent: 69.3 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 38.4 grams protein
sodiumContent: 71 milligrams cholesterol

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