fish with vegetables and rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 3oz fresh or frozen fish fillets1/4 cup chopped onion1/3 cup green pepper2 tbsp water1/8 tspn dried tarragon crushed1 cup chicken broth1 cup quick cooking rice1/4 cup grated parmean cheese
thaw fish if frozen
in a 2 quart casserold combine celery, onion, green pepper, water, and tarragon. Cook uncovered on 100% power (high) for 3-5 min or till tender, stirring once
Stir in chicken broth. cook uncovered on high 4-6 min or til mixtrue boils.
stir in rice. Cover and let stand for 5 min
stir in cheese. Spread rice mixture efvenly in an 8-8-2 inch baking dish. arrange fish atop rice
Cook covered with vented clear plastic wrap, on high 4-7 min or till fish flakes easily when tested with a fork. Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SHADOW5441.
in a 2 quart casserold combine celery, onion, green pepper, water, and tarragon. Cook uncovered on 100% power (high) for 3-5 min or till tender, stirring once
Stir in chicken broth. cook uncovered on high 4-6 min or til mixtrue boils.
stir in rice. Cover and let stand for 5 min
stir in cheese. Spread rice mixture efvenly in an 8-8-2 inch baking dish. arrange fish atop rice
Cook covered with vented clear plastic wrap, on high 4-7 min or till fish flakes easily when tested with a fork. Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SHADOW5441.
Nutritional Info Amount Per Serving
- Calories: 191.2
- Total Fat: 22.7 g
- Cholesterol: 60.4 mg
- Sodium: 546.3 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 0.8 g
- Protein: 27.5 g
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