Directions:
- In a small saucepan, bring the 2 cups of water to a boil. Stir in the rice and return to a boil; reduce the heat. Cover and simmer for 20 minutes or until the rice is tender and the water is absorbed.
- Using a very sharp knife, cut the catfish into 3/4 inch pieces; set aside.
- In a medium saucepan, combine the tomatoes (with juices), dried onions, bouillon granules, dried oregano, garlic powder and hot-pepper sauce; bring to a boil and stir in the catfish pieces.
- Cover and cook over medium heat for 5 to 8 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
- Serve the fish mixture over the rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 441.58 Kcal (1849 kJ) | ||
| Calories from fat | 145.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.2g | 25% | |
|---|---|---|---|
| Cholesterol | 80.56mg | 27% | |
| Sodium | 644.94mg | 27% | |
| Potassium | 528.83mg | 11% | |
| Total Carbs | 46.89g | 16% | |
| Sugars | 0.89g | 4% | |
| Dietary Fiber | 3.3g | 13% | |
| Protein | 24.48g | 49% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 1.7mg | 9% | |
| Calcium | 79.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 152.98 Kcal (640 kJ) | ||
| Calories from fat | 50.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.61g | 25% | |
|---|---|---|---|
| Cholesterol | 27.91mg | 27% | |
| Sodium | 223.43mg | 27% | |
| Potassium | 183.21mg | 11% | |
| Total Carbs | 16.24g | 16% | |
| Sugars | 0.31g | 4% | |
| Dietary Fiber | 1.14g | 13% | |
| Protein | 8.48g | 49% | |
| Vitamin C | 0.4mg | 2% | |
| Iron | 0.6mg | 9% | |
| Calcium | 27.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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