Mexican-Style Mackerel

Steps

1. 1

   Heat 2 tablespoons of olive oil in a deep skillet over medium heat.

2. 2

   Add the finely chopped onions to the skillet and cook for 1 minute.

   Start 1-minute timer
3. 3

   Add the sweet potato pieces and 1/4 teaspoon kosher salt. Cook, stirring occasionally, until the potatoes are lightly browned and beginning to soften, about 3 to 4 minutes.

   Start 4-minute timer
4. 4

   Add the chopped bell pepper and cook, stirring often, until softened, about 2 minutes.

   Start 2-minute timer
5. 5

   Add the chopped jalapeño and the two packages of Spanish style rice. Cook until the rice begins to toast, stirring occasionally, for about 2 minutes.

   Start 2-minute timer
6. 6

   Pour in 1/2 cup of water and stir, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

7. 7

   Add the mackerel along with its tomato sauce. Use the spoon to slightly break up the fish into bite-sized pieces.

8. 8

   Stir in the drained and rinsed black beans and cook until the entire mixture is heated through, about 2 minutes.

   Start 2-minute timer
9. 9

   Sprinkle the dish with lime juice and chopped cilantro. Serve immediately with hot sauce if desired.