- 1 cup brown rice
- 2 tablespoons olive oil
- 1/2 onion, chopped
- 1 stalk celery, finely chopped
- 4 cloves garlic, chopped
- 1 Hatch chile pepper, seeded and chopped
- 1 Roma tomato, chopped
- 1 1/2 tablespoons tomato paste
- 1 cup chicken broth
- 1/2 cup white wine
- 2 bay leaves
- 1 tablespoon butter
- 2 salmon fillets
- salt and ground black pepper to taste
- 1/4 cup sour cream
- 1 tablespoon lemon juice, or to taste
- 1 bunch green onions, chopped
- Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
- Heat oil in a deep skillet over high heat. Add onion, celery, and garlic; cook and stir until edges of the onion are browned, about 5 minutes. Mix in chile pepper, tomato, and tomato paste; cook, stirring constantly, until softened, about 1 minute.
- Stir chicken broth, white wine, and bay leaves into the skillet; simmer until stew is evenly warmed, about 5 minutes.
- Melt butter in a pot over medium heat. Add salmon; season with salt and pepper. Cook, flipping once, until salmon flakes easily with a fork, 3 to 5 minutes per side. Separate into small pieces.
- Stir sour cream and lemon juice into the stew; pour stew over salmon. Remove bay leaves. Add green onions.
- Divide brown rice evenly between 4 bowls; ladle stew over rice.