1 cup sliced celery
1/4 cup sliced green onion
1/3 cup chopped green or sweet red pepper
2 tbsp. water
1/8 tsp. dried tarragon, crushed
1 cup chicken broth
1 cup quick cooking rice
1/4 cup grated Parmesan cheese
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| MICROWAVE FISH WITH VEGETABLES AND RICE | |||||
| Serves 4 | |||||
| 4 (3 oz.) fresh or frozen fish fillets 1 cup sliced celery 1/4 cup sliced green onion 1/3 cup chopped green or sweet red pepper 2 tbsp. water 1/8 tsp. dried tarragon, crushed 1 cup chicken broth 1 cup quick cooking rice 1/4 cup grated Parmesan cheese |
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| Thaw if fish is frozen. In a 2-qt. casserole combine celery, green onion, green or sweet red pepper, water, and tarragon. Cook, covered, on 100% power (High) for 3-5 minutes or until tender, stirring once. Stir in chicken broth. Cook, uncovered, on High for 4-6 minutes or until mixture boils. Stir in rice. Cover and let stand for 5 minutes. Stir in cheese. Spread rice mixture evenly in an 8 x 8 x 2-in. baking dish. Arrange fish atop rice. Cook, covered with vented clear plastic wrap, on High for 4-7 minutes or until fish flakes easily when tested with a fork. | |||||