Basmati rice with canned pink salmon

The king of this dish is long-grain basmati rice. Its interesting nutty smell will make your dish unforgettable. The combination of rice and fish is a classic for dinner, as these products are quickly digested and, according to nutritionists, improve the quality of sleep.

1. Calories
   171,63 kcal
2. Protein
   7,24 gram
3. Fat
   12,7 gram
4. Carbohydrates
   7,39 gram
5. ~ Time
   20 Min
6. Pepper
7. Complexity

Products per 3 serving:

1. Rice "Basmati"

   ---

   
   125 g
2. Salt

   ---

   
   to taste
3. Canned pink salmon

   ---

   
   1 can / 200 g = 200 g
4. Tomato

   ---

   
   150 g
5. Cream

   ---

   
   150 ml = 150 g
6. Wheat flour bakery

   ---

   
   1 tsp. = 8 g
7. Onions

   ---

   
   50 g
8. Vegetable oil

   ---

   
   3 tbsp. l. = 51 g

Steps:

1. 
   Prepare a pan for cooking rice in bags, a frying pan for frying vegetables. Wash the tomato, remove the skin. Peel the onion. Open a can of canned food.
2. 
   Pour water into a saucepan, add salt, put on fire and bring to a boil. Place the bags of rice into boiling water. Cook for 12-15 minutes. Finely chop the onion and fry it in a frying pan with vegetable oil until transparent.
3. 
   Cut the tomatoes into cubes, first removing the skin and seeds. Add tomatoes and cream to the fried onions. Mix the sauce from a can of canned food with flour and pour into the frying pan. Bring the resulting mixture to a boil in a frying pan, stirring. The mixture should thicken. This is how we made the sauce for the rice.
4. 
   Add pink salmon to the resulting sauce and mash it into small pieces with a fork. And again bring the whole mass to a boil.
5. 
   Remove the cooked rice in bags from the water, open the bags and place it on plates. Before serving, drizzle with pink salmon sauce.
6. 
   Garnish the dish with colorful vegetables, such as fresh red and yellow tomatoes, and sprinkle herbs on top. Your dish both smells and looks delicious.