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* 3/4 cup brown rice |
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* 1 1/2 cups water |
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* 1/2 tsp salt |
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* 1 TB olive oil |
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* 1 medium onion, finely chopped |
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* 2 stalks celery, finely chopped |
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* 1 green bell pepper, finely chopped |
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* 2 garlic cloves, finely chopped |
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* 3/4 tsp thyme |
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* 1 pound tomatoes, cut into 1" chunks |
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* 1/2 cup chicken broth |
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* 1/8 to 1/4 tsp hot pepper sauce |
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* 1 pound red snapper, bass, or tilefish fillets, cut into 1" chunks |
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| 1 |
In a medium saucepan, combine rice, water, and 1/4 tsp of salt and bring to a boil over high heat. Reduce heat to low, cover, and simmer 25 to 30 minutes, or until rice is tender and water has been absorbed. Remove from heat and set aside, covered, while preparing the stew. |
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In a large nonstick skillet, heat the oil over high heat. Stir in onion, celery, bell pepper, garlic, and thyme and saute three to four minutes, or until vegetables are tender. Stir in tomatoes and saute four to six minutes, or until tomatoes soften and release their juices. Add broth, hot pepper sauce, and remaining 1/4 tsp salt and bring to a boil. |
| 3 |
Stir in fish and return to a boil, then reduce heat to medium-low, cover, and simmer five to six minutes, or until fish just flakes when tested with a fork. Serve stew over rice. |
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| Servings: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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323.00 |
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| Calories From Fat (4%) |
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12.51 |
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% Daily Value |
| Total Fat 1.20g |
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2% |
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| Saturated Fat 1.10g |
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6% |
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| Cholesterol 43.00mg |
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14% |
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| Sodium 527.00mg |
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22% |
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| Carbohydrates 39.00g |
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13% |
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| Dietary Fiber 3.00g |
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12% |
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| Net Carbohydrates 36.00g |
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| Protein 28.00g |
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56% |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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