Fish With Vegetables And Rice
|Fish fillets||12 Ounce (4 Pieces, 3 Ounce Each, Fresh/Frozen)|
|Sliced celery||1 Cup (16 tbs)|
|Sliced green onion||1⁄4 Cup (4 tbs)|
|Chopped sweet red pepper||1⁄3 Cup (5.33 tbs)|
|Dried tarragon||1⁄8 Teaspoon, crushed|
|Chicken broth||1 Cup (16 tbs)|
|Quick cooking rice||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Thaw fish, if frozen.
In a 2 quart casserole combine celery, green onion, green or sweet red pepper, water, and tarragon.
Cook, covered, on 100% power (high) for 3 to 5 minutes or till tender, stirring once.
Stir in chicken broth.
Cook, uncovered, on high for 4 to 6 minutes or till mixture boils.
Stir in rice.
Cover and let stand for 5 minutes.
Stir in cheese.
Spread rice mixture evenly in an 8x8x2 inch baking dish.
Arrange fish atop rice.
Cook, covered with vented clear plastic wrap, on high for 4 to 7 minutes or till fish flakes easily when tested with a fork.