Tinned Mackerel and Tomato Rice cheap, easy, healthy & very tasty.
I’ve been making this for years. It’s so quick and tasty. I also make a few different versions of this, depending on what I have to hand. Another version I have posted to twimii is white fish with sunshine rice. It’s quite different to give you an idea of how much you can play around with this dish.
The recipe below uses Cajun spice mix and Herbes de Provence mix. Originally I made this with paprika, coriander, chilli powder and a tiny pinch of Cayenne pepper, and dried basil. I added rosemary by accident one day and discovered that rosemary works great with hot spices. So if you don’t have any Herbes de Provence, use rosemary instead.
I usually make this with Basmati rice just because that is what I usually have in the cupboard. But I’ve made this, or some version it, with many types of rice, and they all worked out fine. Some just need a little more liquid or a longer cooking time.
Tinned Mackerel & Tomato Rice
Yield: Serves 1 - 2
Suitable for: Gluten-free diet
Ingredients:
- 125g long grain rice
- 125g tinned mackerel in sunflower oil
- ~50g tin anchovies in olive oil
- 1 tbsp Cajun herb & spice blend
- 1 tsp herbes de Provence
- 1 400g tin peeled plum tomatoes
- 1 large garlic clove, minced
- 1 pint chicken stock
- 1 cup frozen peas
- 1 lemon, halved, pips removed
Instructions:
Cook the tomato rice
Drain the oil from the tinned fish into a large saucepan. Heat the oil on high for about a minute. Add in the rice and mix around well so that all the rice is nicely covered with oil. Sprinkle in the herbs and spices and stir around well. Next, empty the tinned tomatoes into the pan. Break up the tomatoes with a wooden spoon and mix around well. Half fill the emptied tin of tomatoes with water, swirl it around to get all the tomato juice and pour it into the saucepan. Again mix around well. You can use a potato masher to break up any lumpier bits of tomato. Stir in the garlic. Add the chicken stock and bring to the boil. Let it boil for 2 minutes then give it a good stir, cover the pan with its lid. Reduce the heat and let it simmer away for 8 - 10 minutes or until the rice is all cooked.Add & cook the peas
Stir in the frozen peas. Cover the pan again and leave for 3 minutes.Add the fish
Empty the mackerel into a bowl and flake up with a fork. Chop up the anchovies into little pieces and mix into the mackerel. When the peas have cooked remove the pan from the heat. Stir ¾ of the fish mix into to the pan, squeeze over the juice of half a lemon and stir around well.Serve with fish and a lemon wedge
Serve with the rest of the fish and a wedge of lemon.
Enjoy!
