Wednesday, February 16, 2011

Herb-Baked Fish and Rice

If having seconds is what you want. This is it. Even my 2 year old had a second serving too. From the book "Casseroles"


1 1/2 cups hot chicken bouillon
1/2 cup uncooked regular rice
1/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 package (10 ounces) frozen chopped broccoli, thawed and drained (I used different leftover veggies available)
1 1/3 cups French's French Fried Onions, divided
1 tablespoon grated Parmesan cheese
1 pound unbreaded fish fillets, thawed if frozen ( I use 3 tilapia fillets)
Paprika (optional)
1/2 cup (2 ounces) shredded Cheddar cheese


1. Preheat oven to 375 degrees. In a 12x8 inch baking dish, combine hot bouillon, uncooked rice and seasoning.

2. Bake, covered at 375 for 10 minutes. Top with broccoli, 2/3 cup French Fried Onions and the Parmesan Cheese.

3. Place fish fillets diagonally down center of dish; sprinkle fish lightly with paprika.

4. Bake, covered for 20 to 25 minutes or until fish flakes easily with fork. Stir rice. Top fish with Cheddar cheese and remaining 2/3 cup onions; bake, uncovered,3 minutes or until onions are golden brown.

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