Locrio de Arenque (Rice and Smoked Herring)

Rinse the rice under cold water until the water runs clear.

Soak the rice in water for 30 minutes, then drain.

Heat olive oil in a large pot over medium heat until shimmering.

Sauté chopped onion, bell pepper, and garlic until softened, about 3-4 minutes.

Add diced tomato, carrot, and green peas; cook for another 5 minutes.

Stir in the drained rice and cook for 2-3 minutes, allowing it to toast slightly.

Add herring fillets, bay leaves, thyme, black pepper, and salt.

Pour in water, ensuring it covers the rice by about an inch.

Bring to a boil, then reduce heat to low and cover the pot.

Cook for 20-25 minutes until the rice is tender and the liquid is absorbed.

Remove from heat and let it sit covered for 5 minutes.

Fluff the rice with a fork and stir in chopped cilantro before serving.

Equipment Needed

Dietary

Allergens