Servings: 4
Cooking Time: 30 Minutes

¼ cup olive oil
2 tbsp. garlic, chopped
½ cup red onion, chopped
½ cup red bell pepper, chopped
½ cup green bell pepper, chopped
2 cups long grain rice
3 tbsp. tomato paste
2 tsp turmeric
2 tbsp. cumin
½ tsp salt
¼ tsp pepper
4 cups chicken broth
1 bay leaf
1 lb. cod, cut in bite-size pieces
½ cup peas, cooked
4 tbsp. pimento, chopped
4 tsp cilantro, chopped

1. Add the oil to the cooking pot and set to sauté on med-high.
2. Add the garlic, onion, and peppers, and cook, stirring frequently for 2 minutes.
3. Stir in rice, tomato paste, and seasonings, and cook another 2 minutes.
4. Add the broth and bay leaf and bring to a boil. Reduce heat, cover, and let simmer 5 minutes.
5. Add the fish, recover the pot and cook 15-20 minutes until all the liquid is absorbed. Turn off the cooker
and let sit for 5 minutes.
6. To serve: spoon onto plates and top with cooked peas, pimento and cilantro.

InfoCalories 282

Total Fat 15g

Total Carbs 35g

Protein 4g

Sodium 1249mg