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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This dish tastes just like the authentic version except it's lower in calories and fat and is a quick recipe to make. Ingredients:
2 cups water |
1 cup uncooked long-grain rice |
1 pound catfish fillets |
1 (16 ounce) can stewed tomatoes, with liquid |
2 teaspoons dried minced onion |
1 teaspoon chicken bouillon granules |
1/2 teaspoon dried oregano |
1/4 teaspoon garlic powder |
1/8 teaspoon hot pepper sauce |
Directions:
1. 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.
2. Using a very sharp knife, cut the catfish into 3/4 inch pieces; set aside.
3. 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.
4. 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.
5. Serve the fish mixture over the rice.
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