Pollock a La Veracruzana with Brown Rice

Name: Pollock a La Veracruzana with Brown Rice
Total time: 25 min
Ingredients: ½ cup quick-cooking long-grain brown rice; 1 organic yellow onion; 2 ounces organic sweet mini peppers; 1 or 2 cloves organic peeled fresh garlic; ¼ cup pitted Kalamata olives; 2 sprigs organic fresh oregano; 1 cup diced fire-roasted tomatoes; Seafood options:; 10 ounces wild pollock pieces; 10 ounces wild Gulf shrimp; 10 ounces wild sea scallops; 2 wild Alaskan halibut fillets (about 6 ounces each); Sunbasket blackening spice blend (ancho chile powder - sweet paprika - granulated garlic - cumin)

sunbasket.com

The port city of Veracruz, Mexico, was one of the first places settled by Spain. So it’s only fitting that this seafood dish is full of Old and New World flair—from onion and sweet peppers to...

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Ingredients

½ cup quick-cooking long-grain brown rice
1 organic yellow onion
2 ounces organic sweet mini peppers
1 or 2 cloves organic peeled fresh garlic
¼ cup pitted Kalamata olives
2 sprigs organic fresh oregano
1 cup diced fire-roasted tomatoes
Seafood options:
10 ounces wild pollock pieces
10 ounces wild Gulf shrimp
10 ounces wild sea scallops
2 wild Alaskan halibut fillets (about 6 ounces each)
Sunbasket blackening spice blend (ancho chile powder - sweet paprika - granulated garlic - cumin)