Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. olive oil cooking spray

  3. 1 brown onion, finely chopped

  4. 2 garlic cloves, crushed

  5. 125g 97% fat-free bacon, chopped

  6. 1 red capsicum, cut into 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 salt-reduced chicken 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

Instructions Jump to Ingredients ↑

  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.


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