Arroz con Salmón (Creamy Salmon Rice)
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ cup finely chopped onion
- 2 garlic cloves minced
- 1 cup long grain rice
- Salt and pepper
- ½ teaspoon ground cumin
- 2 cups fish stock or vegetable stock
- 1 pound salmon cut into small pieces
- ¼ cup heavy cream
- ½ cup mozzarella cheese
- ½ cup chopped fresh cilantro
- Lime to serve
Instructions
- Heat the butter and oil in a medium pan over medium heat. Add onion and cook, stirring, until translucent, about 5 minutes. Add garlic and cook for 1 minute more.
- Add rice, stir and cook for 3 minutes. Add the stock, salt and pepper, and bring to a boil.
- Reduce heat to simmer, cover and cook for 10 minutes.
- Season the salmon with salt, cumin and pepper. Add the salmon pieces in the partially cooked rice.
- Cover and cook until the salmon is opaque throughout, about 10 minutes more or until the liquid is absorbed and the rice is tender but firm.
- Add the heavy cream, cheese and fresh cilantro. Mix with a fork, cover and remove from heat. Let sit for 5 minutes and serve warm with lime wedges on the side.
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