Herb Baked Fish & Rice
|Chicken bouillon||1 1⁄2 Cup (24 tbs) (Hot)|
|Uncooked regular rice||1⁄2 Cup (8 tbs)|
|Italian seasoning||1⁄4 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Frozen chopped broccoli||10 Ounce, thawed and drained (1 Package)|
|French fried onions||2 4⁄5 Ounce (1 Can)|
|Grated parmesan cheese||1 Tablespoon|
|Fish fillets||1 Pound (Unbreaded, Thawed If Frozen)|
|Shredded cheddar cheese||2 Ounce (1/2 Cup)|
Preheat oven to 375°.
In 8xl2-inch baking dish, combine hot bouillon, uncooked rice and seasonings.
Bake, covered, at 375° for 10 minutes.
Top with broccoli, 1/2 can French Fried Onions and the Parmesan cheese.
Place fish fillets diagonally down center of dish; sprinkle fish lightly with paprika.
Bake, covered, at 375° for 20 to 25 minutes or until fish flakes easily with fork.
Top fish with Cheddar cheese and remaining onions; bake, uncovered, 3 minutes or until onions are golden brown.