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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 1 c. Diced onion
- 1 c. Diced celery
- 1 c. Diced green bell pepper
- 2 x Garlic cloves peeled, crushed
- 2 c. Minced tomatoes
- 1Â 1/2 c. Chicken stock or possibly water
- 1/2 tsp Thyme
- 1/2 tsp Chili pwdr
- 1/2 tsp Sea salt optional
- 1 c. Uncooked brown rice
- 1Â 1/2 c. Fresh salmon, cut in chunks
- Â Â Freshly-grnd black pepper to taste
Direcciones
- In a soup pot, heat extra virgin olive oil and saute/fry onion, celery, green bell pepper, and garlic till onion is softened. Transfer mix to a bowl and set aside.
- Combine tomatoes, stock, and seasonings in the pot and bring to a boil. Add in rinsed brown rice. Reduce heat, cover, and simmer for 40 min, stirring occasionally. Add in sauteed vegetables and simmer for 5 min more. Add in salmon and cook for 5 min or possibly till salmon flakes easily. Serve with freshly grnd pepper.
- This recipe yields 4 servings.
- Variation: Instead of brown rice, use 2 c. of cubed potatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 386g | |
| Recipe makes 4 servings | |
| Calories 431 | |
| Calories from Fat 152 | 35% |
| Total Fat 17.05g | 21% |
| Saturated Fat 3.54g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 514mg | 21% |
| Potassium 834mg | 24% |
| Total Carbs 44.87g | 12% |
| Dietary Fiber 4.5g | 15% |
| Sugars 4.89g | 3% |
| Protein 24.22g | 39% |
