Mexican-Style Tomato Rice with Fish

Ingredients

• Rice

  • 2 onions, chopped
  • 3 tbsp (45 ml) olive oil
  • 2 garlic cloves, chopped
  • 1 tbsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 1/2 cups (300 g) parboiled long grain rice
  • 3 cups (750 ml) chicken broth or water
  • ½ cup (20 g) cilantro, chopped
  • 1 can (19 oz/540 ml) black beans, rinsed and drained

• Fish

  • 1 can (28 oz/796 ml) diced tomatoes
  • 1 onion, thinly sliced
  • 1/4 cup (60 ml) olive oil
  • 2 tbsp (30 ml) lime juice
  • ¼ tsp red pepper flakes
  • ¼ cup (10 g) cilantro, chopped
  • 1 ½ lb (675 g) white fish (about 4 fillets)
  • Salt and pepper