Rice cod

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  • garlic (large): 3 teeth
  • onion (to taste): 1/4 or 1/2
  • canned peas (small or medium): 1
  • carrots medium-sized: 2
  • Rroz full ( standard glass shallow): 1
  • couvette salt cod shredded: 1
  • Oregon: taste.
  • pepper: taste.
  • paprika (powder): taste.


In a small saucepan high (type pan) or very wide, put a little olive oil and fry the garlic and the onion well finely chopped, adding little by little the cod previously steeped to taste.

After being in the heat (type stew) to add the rice raw to fry a little also, if you notice that the rice over the mixture of cod is very thick or dry, lie just another drizzle of olive oil, as the cod has already dropped plenty of water.

While stirring with a wooden spoon, add spices (to taste.).

When you understand that you are to taste, add water to the prepared (3 glasses of water per 1 rice).

While baking, go cutting the carrot into 1/4 and go putting in the water of the rice.

After a while, you'll see that the water has fallen, since it add any more to the level that originally had, and join now the tin of peas(I advise you to wash the peas).

Wait bake, and indulge yourself with this rice cod only took a pitadita fat (olive oil) and is quite into account, recommended for diets.

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