 Herb-Baked Fish & Rice
Makes 3 to 4 servings
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Image © Reckitt Benckiser Inc.
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Herb-Baked Fish & Rice
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Ingredients
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1-1/2
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cups hot chicken broth
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1/2
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cup uncooked white rice
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1/4
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teaspoon Italian seasoning
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1/4
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teaspoon garlic powder
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1
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package (10 ounces) frozen chopped broccoli, thawed and drained
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1-1/3
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cups French's® French Fried Onions, divided
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1
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tablespoon grated Parmesan cheese
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1
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pound unbreaded fish fillets, thawed if frozen
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Paprika (optional)
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1/2
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cup (2 ounces) shredded Cheddar cheese
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Preheat oven to 375°F. In 12×8-inch baking dish, combine broth, uncooked rice and seasonings. Bake, covered, at 375°F for 10 minutes. Top with broccoli, 2/3 cup French Fried Onions and Parmesan cheese. Place fish fillets diagonally down center of dish; sprinkle fish lightly with paprika. Bake, covered, at 375°F for 20 to 25 minutes or until fish flakes easily with fork. Stir rice. Top fish with Cheddar cheese and remaining 2/3 cup French Fried Onions; bake, uncovered, 3 minutes or until onions are golden brown.
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Microwave Directions
In 12×8-inch microwave-safe dish, prepare rice mixture as above, except reduce broth to 1-1/4 cups. Cook, covered, on HIGH 5 minutes, stirring halfway through cooking time. Stir in broccoli, 2/3 cup onions and Parmesan cheese. Arrange fish fillets in single layer on top of rice mixture; sprinkle fish lightly with paprika. Cook, covered, on MEDIUM (50 to 60%) 18 to 20 minutes or until fish flakes easily with fork and rice is done. (Rotate dish halfway through cooking time.) Top fish with Cheddar cheese and remaining 2/3 cup onions; cook, uncovered, on HIGH 1 minute or until cheese melts. Let stand 5 minutes.
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© Reckitt Benckiser Inc.
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Printed
from fbnr.com
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