Ingredientes:

100 gramos de calabaza en puré
3 tazas de arroz criollo
6 tazas de caldo de verduras
2 Tilapias en filetes
1 naranja
Oregano y sal al gusto
4 dientes de ajo
1 cebolla pequeña

Preparación:

-Lavé el arroz y retiré algunas semillas que tenía, es lo que me gusta de el arroz criollo que viene directamente del productor.

-Agregué el caldo donde cociné la calabaza junto con un boniato.

-Puse el puré de calabaza y media cucharada de sal. Ya empieza a tomar ese bello color naranja mi arroz. Coloqué 2 hojas de orégano y 2 dientes de ajo sobre el arroz antes de tapar. El proceso de cocción es como normalmente se hace: se deja cocinar a fuego medio y cuando se seca el caldo se pone en fuego mínimo 20 minutos.

-Mientras se cocina el arroz, coloqué el pescado en el jugo de naranja y una pisca de sal.

-Después de sellar por ambos lados el pescado, agregue el ajo, la cebolla y el orégano y dejé cocinar a fuego mínimo tapado.

Y así quedó mi delicioso arroz naranja, con un color natural tomado de la calabaza.

Serví acompañado de verduras hervidas.

Hello to all lovers of the wonderful culinary art!
Today I want to share with you a menu that I have prepared for my family, it is about: Orange rice with Tilapia fillets with grilled orange juice and boiled vegetables. I call it Healthy orange lunch.

My husband really likes rice with color, so I decided to prepare a pumpkin-based orange rice.

Pumpkin is one of the vegetables that we have available all year round and it offers us a lot of nutrients as it is rich in vitamins A, C and E, which means that it contributes to the health of our skin, nails and hair as well as helping to strengthen the immune system.

I prepared Tilapia fillets, which are a freshwater fish, it is locally produced white meat and I prepared it grilled with a bath of Creole orange juice. Orange is a great source of vitamin C, so it helps the production of red blood cells and strengthens the immune system.

Ingredients:

100 grams of mashed pumpkin
3 cups of creole rice
6 cups of vegetable broth
2 Tilapia fillets
1 orange
Oregano and salt to taste
4 cloves of garlic
1 small onion

Preparation:

-I washed the rice and removed some seeds that I had, that's what I like about the creole rice that comes directly from the producer.

-I added the broth where I cooked the pumpkin along with a sweet potato.

-I put the pumpkin puree and half a teaspoon of salt. My rice is already starting to take on that beautiful orange color. I placed 2 oregano leaves and 2 cloves of garlic on top of the rice before covering. The cooking process is as it is normally done: let it cook over medium heat and when the broth dries put it on minimum heat for 20 minutes.

-While the rice is cooking, I placed the fish in the orange juice and a pinch of salt.

-After searing the fish on both sides, add the garlic, onion and oregano and cook over low heat, covered.

And this is how my delicious orange rice turned out, with a natural color taken from the pumpkin.

I served it with boiled vegetables.

I hope you like my submission, which is my entry to friend Hive account@mariale07's Initiative: Cooking in Full Color with HiveFood #4 ORANGE.

Bon appetit!

.