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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I just recently tried this simple-to-fix meal-in-one, and it was an instant hit here at our house, states Jo Groth of Plainfield, Iowa. Fish and rice are a tasty change of pace from traditional meat-and-potato fare. Ingredients:
1-1/2 cups chicken broth |
1/2 cup uncooked long grain rice |
1/4 teaspoon italian seasoning |
1/4 teaspoon garlic powder |
3 cups frozen chopped broccoli, thawed and drained |
1 tablespoon grated parmesan cheese |
1 can (2.8 ounces) french-fried onions, divided |
1 pound cod |
dash paprika |
1/2 cup shredded cheddar cheese |
Directions:
1. In a large saucepan, combine the broth, rice, Italian seasoning and garlic powder, bring to a boil. Transfer to a greased 11-in. x 7-in. baking dish. Cover and bake at 375° for 10 minutes. Add the broccoli, Parmesan cheese and half of the onions. Top with fish fillets; sprinkle with paprika.
2. Cover and bake 20-25 minutes longer or until the fish flakes easily with a fork. Uncover; sprinkle with cheddar cheese and remaining onions. Return to the oven for 3 minutes or until cheese is melted. Yield: 4 servings.
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