One Pan Cajun Cod and Mexican Rice
with Sour Cream
In this recipe you'll marinate cod in cajun spices, before steaming it to perfection and serving it over Mexican rice.
Cals 631 · Prot 45 · Carbs 106 · Fat 10
Global Eats
45 min
In this recipe you'll marinate cod in cajun spices, before steaming it to perfection and serving it over Mexican rice.
Cals 631 · Prot 45 · Carbs 106 · Fat 10
Global Eats
Ingredients
Cod
Cod fillet
6*
350 Grams
Cajun spice
4 Grams
Salt
0.5 Tsp
Rice
Brown onion
1 Piece
Garlic cloves
2 Piece
Sweet corn kernels
145 Grams
Orange pepper
1 Piece
Tomatoes
2 Piece
Vegetable oil
1 Tbsp
Salt
1 Tsp
Taco seasoning
10 Grams
Smoked paprika powder
2 Grams
Chipotle powder
2 Grams
Cumin powder
2 Grams
Basmati rice
150 Grams
Vegetable stock cube
15*
1 Piece
Water
250 ML
To serve
Fresh coriander
15 Grams
Sour cream
4*
60 Grams
Lime
1 Piece
Allergens
*6 Fish, *15 Celery, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2640 / 631 |
| Fats (g) | 9.6 |
| of which saturated (g) | 4.2 |
| Carbohydrates (g) | 106 |
| of which sugars (g) | 15 |
| Fibers (g) | 9 |
| Proteins (g) | 44.8 |
| Salt (g) | 2.1 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Peel and finely chop the onions and garlic.
- Drain the corn.
- De-seed and finely chop the pepper.
- Roughly chop the tomatoes.
2 Fry
- Heat a large non-stick pan over a medium-high heat with a drizzle of oil.
- Once hot, add the onions and peppers with a pinch of salt.
- Fry for 5 min.
- Add the garlic, taco seasoning (spicy!), smoked paprika, a pinch of chipotle (spicy!) and cumin powder.
- Fry for 1 min further.
- Add the rice and stir to coat the grains in the spices.
Tip! Sensitive to spice? Go easy on the chipotle powder!
3 Simmer
- Add the tomatoes, crumbled stock cube and measured water to the rice.
- Bring it to a boil.
- Simmer, covered, for 10 min.
4 Prep cod
- Meanwhile, finely chop the coriander (stalks included).
- Chop the cod into bite-sized pieces.
- Add to a large bowl with the cajun spice (spicy!) and salt.
- Toss until coated.
- Set aside.
5 Add cod
- After 10 min, stir the sweet corn through the rice.
- Top the rice with the cod, making sure it is spread out evenly.
- Cover the pan.
- Simmer for 5-8 min further or until the cod and rice are cooked through.
Tip! You can tell when white fish is cooked by checking if the flesh flakes easily.
6 Serve
- Serve the One Pan Cajun Cod and Mexican Rice with Sour Cream.
- Top with sour cream and a squeeze of lime juice.
Tip! This one reheats well! Have the leftovers for lunch the following day.
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