Smoked Mackerel Pepper Rice

To cook smoked mackerel pepper rice, start by rinsing 2 cups of rice under cold water until the water runs clear. In a pot, heat 1 tablespoon of vegetable oil over medium heat, then sauté chopped onions and minced garlic until translucent. Add 1 cup of chopped bell peppers and cook for a few minutes. Stir in the rinsed rice to coat it with the oil and vegetables, then add water along with 1 teaspoon each of salt, black pepper, and paprika. Bring to a boil, reduce heat to low, cover, and simmer until the rice is cooked. Finally, flake the smoked mackerel into the rice and gently fold it in before serving.

Yes, smoked mackerel pepper rice is suitable for gluten-free diets as it primarily consists of rice, vegetables, and smoked mackerel, all of which are naturally gluten-free. Just ensure that any additional ingredients or seasonings you use are also gluten-free.

If you need a substitute for smoked mackerel in the pepper rice recipe, you can use canned tuna, salmon, or even grilled chicken for a different flavor profile. For a vegetarian option, consider adding roasted chickpeas or tofu for protein.

To store leftover smoked mackerel pepper rice, allow it to cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. When reheating, add a splash of water to prevent the rice from drying out.

Smoked mackerel pepper rice pairs well with a fresh green salad, steamed vegetables, or a tangy yogurt sauce. You can also serve it alongside pickled vegetables for a nice contrast in flavors.