1. Cook the onion and chorizo in a wide nonstick pan on a medium high heat, stirring often, for 8 - 10 minutes or until the onion is golden. The fat in the chorizo will soon render and help to cook the onion.
2. When the onion is ready, stir in the rice for 1 minute and turn the heat down a little. Add the stock and leave to cook, uncovered and bubbling gently for 15 - 20 minutes or until the rice is tender.
3. Meanwhile, preheat the oven to 180?C (fan). Put the cod fillets in an ovenproof dish and add the tomatoes. Season and drizzle with the oil. Cook for 10 - 15 minutes or until the fish just flakes.
4. Stir the peas and parsley into the rice and serve with the fish and lemon wedges
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 61 | ||
Calories from Fat: 12 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.7mg | 0 % | |
Potassium 219.8mg | 6 % | |
Total Carbohydrate 13.5g | 4 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 10.1g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 61
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