Arroz con Bagre (Hearty Catfish and Rice Stew)

1.Pat the catfish pieces dry with paper towels and season generously with salt and pepper.

2.Heat the olive oil in a large pot or Dutch oven over medium-high heat.

3.Add the catfish pieces and sear for 2-3 minutes per side until lightly golden. Remove the catfish from the pot and set aside.

4.Add the chopped onion and bell peppers to the same pot. Sauté for 5-7 minutes until softened.

5.Stir in the minced garlic, cumin, oregano, and cayenne pepper (if using). Cook for 1 minute until fragrant.

6.Pour in the diced tomatoes (with their juice) and the broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.

7.Stir in the rice. Return the seared catfish to the pot.

8.Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid has been mostly absorbed. Stir occasionally to prevent sticking.

9.Stir in the fresh cilantro and season with additional salt and pepper to taste.

10.Serve hot, garnished with lime wedges.