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Jerked Fish and Lazy Spanish Rice

I’ve wanted to try jerked chicken for a while now, but I didn’t have the jerk seasonings. Then I got the seasonings and was too lazy to make jerked chicken. Go figure.

But I did have fish fillets so I sprinkled the jerk seasonings over the fish then pan fried it. It worked really really well. Totally delicious. Now if I could just find the jerk seasoning packet I bought.

I remember it being a little bit over salted – but I think I salted and peppered the fish before adding the jerk seasonings. So just do the seasonings and you should be fine :).

When I decided I wanted to make the fish for lunch, I also decided that  I wanted a rice side dish. I originally thought of just a rice pilaf kind of thing with peas and corn. Then I saw an open, but barely used bottle of Pace salsa. On a whim I dumped it in to the rice, corn, pea mixture. Woah, Nelly. That rice was good. Seriously. I made a lot, enough for 3 lunch portions and then enough to fill two GladWear-esque containers.

It lasted a little over 24 hours. I’m calling this Lazy Spanish Rice, or Lazy Mexican Rice…or maybe even Lazy Dirty Rice? Or just Rice with Salsa? Or Rice of Awesome Yuminess? I dunno. But it was tasty.

Jerked Fish

Serves 3

Jamaican Jerk Seasoning

3 white fish fillets (such as tilapia, sole, etc)

Olive Oil for the pan

In a large pan (I used a cast iron pan),  warm a few tablespoons of olive oil over medium heat. Liberally sprinkle the jerk seasoning over both sides of the fish. Once the oil is heated, place the seasoned  fish fillets in the pan without crowding them. Cook on each side for about 3 minutes. The fish will be flakey and white all the way through when done.

Lazy Spanish Rice

1 large bottle of Pace Mild (or whatever spiciness you like, my family is full of wimps)

2 cups of dried rice

1 can of chicken broth (1 can = two cups)

2 cups of water

1 tsp thyme, tarragon, and basil

1 cup peas, corn

In a large pan place the two cups of dried rice, 1 can of chicken broth and two cups of water, and 1 tsp thyme, tarragon, and basil. Bring to a boil, then cover and reduce to a simmer for 25 minutes. During the last 2 minutes quickly add the corn and peas cover again.

After the rice is cooked add the pour in the bottle of salsa into the rice and mix. Serve. Yum.

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