Ceviche and Yellow Rice Recipe

Name: Ceviche and Yellow Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tbsp. lime juice; 5 oz. , cut into 1/2-inch cubes; 1/2 medium red pepper, seeded, chopped; 1 peeled garlic clove; 1/4 chopped onion, finely chopped; 1/4 celery stalk, chopped; 1 tsp. choppedfresh cilantro; 1/4 medium green pepper, seeded, diced; 1/2 sweet chili pepper, seeded; 2 tsp. olive oil; 3 chopped manzanilla olives; 1/4 cup choppedchopped fresh tomato; 1/2 cup instant brown rice, uncooked; 3/4 cup drinking water; 1 cup torn spinach leaves; 1/4 small red onion, thinly sliced; 2 Tbsp. raisins; 1-1/2 Tbsp. KRAFT Light Red Wine Vinaigrette Dressing

Servings: persons

4 Tbsp. lime juice
5 oz. , cut into 1/2-inch cubes
1/2 medium red pepper, seeded, chopped
1 peeled garlic clove
1/4 chopped onion, finely chopped
1/4 celery stalk, chopped
1 tsp. choppedfresh cilantro
1/4 medium green pepper, seeded, diced
1/2 sweet chili pepper, seeded
2 tsp. olive oil
3 chopped manzanilla olives
1/4 cup choppedchopped fresh tomato
1/2 cup instant brown rice, uncooked
3/4 cup drinking water
1 cup torn spinach leaves
1/4 small red onion, thinly sliced
2 Tbsp. raisins
1-1/2 Tbsp. KRAFT Light Red Wine Vinaigrette Dressing

1
Pour lime juice over fish in nonmetal bowl.
2
Reserve 1 Tbsp.
3
of chopped onion and 1/2 of garlic (minced) for Yellow Rice.
4
Add remaining garlic, remaining onion, and red pepper, celery, cilantro, and a dash of salt to fish; mix gently.
5
Cover with plastic wrap.
6
Refrigerate 4 to 6 hours until fish is opaque.
7
Serve with Yellow Rice and Spinach Salad.
8
To prepare, Yellow Rice, blend reserved onion and garlic, green pepper, and sweet chili pepper until thoroughly mixed.
9
Heat oil in large pot with tight fitting lid.
10
Add onion mixture, olives, and tomatoes.
11
Stir on medium heat 3 minutes.
12
Add rice and water.
13
Bring to a boil.
14
Reduce heat; cover.
15
Simmer 20 minutes.
16
For Spinach Salad, toss together spinach, red onion, and raisins in a bowl.
17
Add dressing; mix lightly.

165

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 Tbsp. lime juice, 5 oz. , cut into 1/2-inch cubes, 1/2 medium red pepper, seeded, chopped, 1 peeled garlic clove, and more.

Yes, Ceviche and Yellow Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ceviche and Yellow Rice

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