This is a relatively fast, uncomplicated, and really delicious dinner. Including the cooking time, I would guess this meal took an hour before it was on the table. We served the baked rice and mahi mahi with steamed broccoli.
I'm not a huge fan of rice dishes, but this may be my absolute favorite rice dish. It uses risotto rice (Arborio), but you don't have to sit in front of a stove, stirring for 30+ minutes. I had a little trouble finding Arborio rice, but a big grocery store should have it. It may just cost a little more than the regular rice. The grains look almost pearl-like and it cooks up creamy.
The rice calls for 1 cup Pecorino Romano. 1) I think that may be too much cheese, so I halved it. 2) I don't have Pecorino Romano on hand. So, Parmesan, Asiago, Grana Padano or any Pecorino cheese will substitute just fine. I used some Grana Padano brought over to the states from our dear friends in Italy.
Preheat the oven to 400 degrees F.
In a large pan, heat the olive oil and then add the rice. Stir the rice for about a minute, until it is coated in oil.
Add the chicken stock and tomato sauce and cook over medium high heat until the mixture comes to a simmer. (If you've used water, you may want to add a bit of salt or pepper.)
Let simmer for 2 to 3 minutes. Add half the Pecorino Romano (1/4 cup) and stir.
Pour the rice mixture into a large baking dish. Sprinkle with the remaining Pecorino Romano (1/4 cup). If your dish has a lid, cover it or cover the dish with aluminum foil.
Bake in the centre of the oven for 35 to 40 minutes. After about 30 minutes, check on your rice just to be sure that it hasn't dried out. When the rice is done, it will be creamy, but not soup or too dry.
When the rice is done, take it out of the oven and let it cool for a minute or two. Sprinkle with the Parmigiano Reggiano and the parsley and then serve.
Note: This dish will serve 3 to 4 people.
CRISPY ROASTED MAHI MAHI WITH ONIONS
Hope you guys enjoy this!