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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a nice, bitey little stew, or whatever you would call it, for cold nights. I'm not a big fan of spicey foods, but this tasted pretty good to me. It's from the Favorite Brand Name Cookbook. The microwave ingredients are at the bottom. Ingredients:
1 tablespoon vegetable oil |
3 tomatoes, peeled, coarsely chopped |
1 large onion, chopped |
1 green pepper, chopped |
1 celery rib, chopped |
3 garlic cloves, minced |
1 1/2 cups water |
3/4 cup uncooked rice |
1 teaspoon ground cumin |
1/2 teaspoon dried thyme leaves |
1/2 teaspoon tabasco sauce |
1 bay leaf |
1 1/2 lbs red snapper fillets, with skin cut into 2-inch pieces |
1/4 cup chopped fresh parsley |
Directions:
1. In large skillet heat oil; cook tomatoes, onion, green pepper, celery and garlic until crisp-tender. Add water, rice, cumin, thyme, Tabasco sauce and bay leaf. Bring to a boil; reduce heat and simmer covered 10 minutes.
2. Add fish and parsley. Cover; simmer 5 to 10 minutes longer or until liquid is aborbed and fish flakes easily when tested with a fork. Remove bay leaf.
3. Microwave: In 3-qt. microwave-safe casserole plac oil, onion, green pepper, celery and garlic. Cover loosely with plastic wrap; cook on HIGH 3-4 minutes or until vegetables are crisp-tender. Stir in tomatoes, 1 CUP ONLY of water, rice, cumin, thyme, Tabasco sauce and bay leaf. Re-cover; cook on HIGH 20 minutes; stir. Add fish and parsley. Re-cover; cook on HIGH 5-7 minutes or until fish flakes easily when tested with fork. Let stand covered 10 minutes before serving. Remove bay leaf.
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