|Vegetable oil||1 Tablespoon|
|Tomatoes||3 , peeled, coarsely chopped|
|Onion||1 Large, chopped|
|Green pepper||1 , chopped|
|Celery stalk||1 , chopped|
|Garlic||3 Clove (15 gm), minced|
|Water||1 1⁄2 Cup (24 tbs)|
|Uncooked rice||3⁄4 Cup (12 tbs)|
|Ground cumin||1 Teaspoon|
|Dried thyme leaves||1⁄2 Teaspoon|
|Tabasco pepper sauce||1⁄2 Teaspoon|
|Red snapper fillets||1 1⁄2 Pound, cut into 2 inch pieces (With Skin)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
In large skillet heat oil; cook tomatoes, onion, green pepper, celery and garlic until crisp-tender.
Add water, rice, cumin, thyme, Tabasco sauce and bay leaf.
Bring to a boil; reduce heat and simmer covered 10 minutes.
Add fish and parsley.
Cover; simmer 5 to 10 minutes longer or until liquid is absorbed and fish flakes easily when tested with fork.
Remove bay leaf.