Lemony Fillets & Rice
|Hot water||1 Cup (16 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Dried parsley flakes||1 Tablespoon|
|Lemon juice||4 Teaspoon, divided (1 Tablespoon Plus 1 Teaspoon)|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|Uncooked instant rice||1 Cup (16 tbs)|
|Individually wrapped frozen fish fillets||12 Ounce (1 Package)|
|Dried thyme leaves||1⁄4 Teaspoon|
In 10-inch square casserole, combine water, onions, butter, parsley, 1 tablespoon lemon juice and the bouillon.
Microwave at High for 4 to 6 minutes, or until water boils.
Stir in rice.
Arrange frozen fillets on rice with thicker portions toward outside of casserole.
Sprinkle remaining 1 teaspoon lemon juice on fish.
Sprinkle with thyme.
Microwave at High for 7 to 10 minutes, or until fish flakes easily with fork, rotating casserole once or twice.
Fluff rice with fork before serving.