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Mexican Rice with Freshwater Basa Fillets






1 onion, thinly sliced
1 red capsicum, seeded, thinly sliced
2 cloves garlic, crushed
2 tbsp. olive oil
1 corn cob, kernels removed
1-1/2 cup white calrose medium
grain rice
2 tsp. smoked paprika
2 tsp. ground cumin
1/3 cup tomato paste
3-1/2 cup Campbell's Real Stock Vegetable
1-1/8 lb. freshwater basa fillets, cut into bite-sized pieces
1 bunch coriander, chopped
Sea salt and freshly ground pepper

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