Looking for a seafood dinner? Then check out this flavorful fish and vegetables skillet recipe that is ready in 20 minutes.
(14 1/2-oz.) can ready-to-serve chicken broth
cup fresh baby carrots, quartered lengthwise
cup chopped celery
tablespoon dried parsley flakes
cups uncooked instant brown rice
lb. orange roughy fillets
teaspoon garlic-pepper blend
In 12-inch nonstick skillet, combine broth, carrots, celery and parsley flakes. Bring to a boil. Reduce heat to medium-low; cover and cook 3 minutes.
Uncover skillet; return to a boil. Stir in rice. Top with orange roughy fillets; sprinkle with garlic-pepper blend. Reduce heat to medium-low; cover and cook 10 to 15 minutes or until liquid is absorbed and center of fish flakes easily with fork. Garnish with fresh parsley sprigs if desired.
This attractive combination of brown rice, fish and vegetables, prepared in one skillet, minimizes clean-up time.
Like instant long grain white rice, instant brown rice has been partially cooked and dehydrated, so it cooks quickly. It is a good choice for a skillet meals with fish, which also cooks quickly.
Another mild fish, such as sole, can be used in place of the orange roughy.
Fish is done when the flesh is flaky and opaque and the juices are milk-white.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 2 Other Carbohydrate; 2 1/2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.