Arroz Meloso For Two Recipe
Shrimp & Mahi Mahi Anticuchero, Creamy Cilantro Rice, Cornbread Migas, Garlic Aioli
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Ingredients
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Seafood
Creamy Cilantro Rice
Cornbread Migas
Garlic Aioli
Method
Seafood Preparation
- 1
- 2
Cook the Seafood
Heat a skillet over medium-high heat. Add the marinated seafood and cook for 4-5 minutes, or until the shrimp are pink and the mahi mahi is cooked through. Remove from heat and set aside.
Creamy Cilantro Rice Preparation
- 3
Cook the Rice
In a medium saucepan, bring chicken or vegetable broth to a boil. Add the long grain rice, salt, and pepper. Reduce heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender.
- 4
Make it Creamy
Once the rice is cooked, remove from heat and stir in chopped cilantro and cream cheese until well combined. Adjust seasoning if necessary.
Cornbread Migas Preparation
- 5
Prepare the Mixture
In a bowl, whisk together eggs, milk, salt, and black pepper. Fold in crumbled cornbread and chopped green onions.
- 6
Cook the Migas
Heat a non-stick skillet over medium heat. Pour the cornbread mixture into the skillet and cook for about 5-7 minutes, stirring occasionally, until the eggs are set and the mixture is golden brown.
Garlic Aioli Preparation
- 7
Make the Aioli
In a small bowl, combine mayonnaise, minced garlic, lemon juice, and salt. Mix until smooth and well combined. Refrigerate until ready to serve.