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Arroz Con Bacalao, Rice with Codfish


Arroz Con Bacalao or Rice with Codfish is the one-pot meal that is sure to zest up your weekly dinner rotation with the flavors of Goya Sazon with coriander and achiote, fresh cilantro, dried and salted cod fillets, and red peppers. This recipe pairs well with a lightly sweet or crispy white wine and a lovely spring side salad.

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Rate this recipe 3.9/5 (8 Votes)


  • 1/4 cup olive oil
  • 3/4 cup green onion
  • 3/4 cup minced red peppers
  • 2 cloves garlic, minced
  • 1/2 cup finely chopped cilantro
  • 1 packet Goya Sazon with coriander and achiote
  • 2 cups fish stock
  • 2 cups long grain rice
  • 1-pound dried salted cod fillet, soaked in water until desalted, cooked, and shredded


Servings 4
Preparation time 30mins
Cooking time 60mins
Adapted from


Step 1

In a saucepan, pour in the olive oil, heat the pan on medium heat, then add the onion.

Add the red peppers, garlic, and cilantro, and cook at medium temperature for 2 to 3 minutes.

Add the green onion, Goya Sazon with coriander and achiote, fish stock, long grain rice, and the cod, season to taste, simmer for 20 to 25 minutes.


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