VERDE VALLE / RECIPES / Super Extra Rice with Bell Peppers and Salmon

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Super Extra Rice with Bell Peppers and Salmon

30 to 45 mins Serve 4 Ingredients: 1 Cinnamon stick, Verde Valle, 3 tablespoons unflavored grenetina, 1/2 cup water, 2 cups milk, 2 cups whipped cream, 3/4 can media crema, 1 teaspoon cinnamon powder, 2 cups mango, chopped in cubes , 1 cup water., 1 cup sugar., 1 teaspoon cinnamon powder., 1 cup Super Extra Rice, Verde Valle, 4 bell peppers (various colors), julienned, 3 salmon fillets, 2 cups chicken broth, 2 garlic cloves, ¼ cup chopped walnuts, Olive oil, as needed, Salt and pepper, to taste,
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Super Extra Rice with Bell Peppers and Salmon

Super Extra Rice with Bell Peppers and Salmon

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ingredients

1 Cinnamon stick, Verde Valle

3 tablespoons unflavored grenetina

1/2 cup water

2 cups milk

2 cups whipped cream

3/4 can media crema

1 teaspoon cinnamon powder

2 cups mango, chopped in cubes

1 cup water.

1 cup sugar.

1 teaspoon cinnamon powder.

1 cup Super Extra Rice, Verde Valle

4 bell peppers (various colors), julienned

3 salmon fillets

2 cups chicken broth

2 garlic cloves

¼ cup chopped walnuts

Olive oil, as needed

Salt and pepper, to taste

PREPARATION

  1. In a skillet, sauté the bell peppers with olive oil, then add the rice. When the rice turns translucent, add the chicken broth and cook for 20 minutes. Set aside.
  2. Season the salmon fillets with salt and pepper, and sear on both sides. Add garlic, lemon wedges, rosemary sprigs, and a drizzle of honey. Cook for 5 minutes.
  3. Serve the salmon over a bed of rice, garnish with walnuts and a rosemary sprig. Enjoy.


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