1 tbsp | olive oil |
1 large | russet potato, peeled and cut into 1/2" dice |
1 | bell pepper, diced |
1/2 | onion, diced |
1 stalk | celery, diced |
2 cloves | garlic, minced |
2 | tomatoes, diced |
1 tbsp | tomato paste |
1 cup | water |
2 cups | rice grains + water to cook |
1 tbsp | fresh parsley, chopped |
1 lb | salt cod (bacalao), soaked overnight |