Mexican-Style Tomato Rice with Fish | RICARDO

Ingredients

• 2 onions, chopped
• 3 tbsp (45 ml) olive oil
• 2 garlic cloves, chopped
• 1 tbsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1 1/2 cups (300 g) parboiled long grain rice
• 3 cups (750 ml) chicken broth or water
• ½ cup (20 g) cilantro, chopped
• 1 can (19 oz/540 ml) black beans, rinsed and drained
• 1 can (28 oz/796 ml) diced tomatoes
• 1 onion, thinly sliced
• 1/4 cup (60 ml) olive oil
• 2 tbsp (30 ml) lime juice
• ¼ tsp red pepper flakes
• ¼ cup (10 g) cilantro, chopped
• 1 ½ lb (675 g) white fish (about 4 fillets)
• Salt and pepper