can (14-1/2 ounces) fat-free reduced-sodium chicken broth
1
cup sliced green onions
2
cups sugar snap peas or snow peas
12
ounces Dover sole fillets
1/4
cup reduced-fat Caesar salad dressing
2
tomatoes, cut into wedges
1/4
cup chopped fresh parsley
1. In large skillet, combine rice, chicken broth and 1/2 cup water. Bring to a boil. Cover; reduce heat and simmer 12 minutes.
2. Add green onions and peas to rice pilaf. Season to taste with salt and pepper, if desired. Place fish fillets on pilaf. Spoon salad dressing onto fillets. Cover and cook over low heat 8 minutes or until fish flakes when tested with a fork and rice is tender.
3. Garnish with tomatoes and parsley.
Variation
Orange roughy fillets or swordfish steaks can be substituted for sole fillets.
Rice Pilaf with Fish Fillets
