Yield: 4 servings
|1 cup||Uncooked rice*|
|¼ teaspoon||Ground red pepper|
|¼ teaspoon||Ground white pepper|
|¼ teaspoon||Ground black pepper|
|½ cup||Minced green onions|
|½ cup||Minced green bell pepper|
|½ cup||Minced celery|
|2||Garlic cloves, minced|
|1 pounds||Catfish nuggets or other firm flesh white fish**|
|1 can||Tomato sauce (15 1/2 oz)|
|1 teaspoon||Dried oregano leaves,crushed|
Combine water, rice, salt, red pepper, white pepper, and black pepper in deep 2½- to 3-quart microproof baking dish. Cover and cook on HIGH (100% power) 5 minutes. Reduce setting to MEDIUM (50% power) and cook 15 minutes or until rice is tender and liquid is absorbed.
Combine onion, green pepper, celery, garlic, and margarine in 2-cup glass measure; cook on HIGH 2 minutes or until onions are tender.
Stir vegetable mixture, catfish nuggets, tomato sauce, and oregano into hot rice mixture. Cover and cook on HIGH 6-8 minutes, stirring after 3 minutes, or until catfish flakes with fork.
* Recipe based on regular-milled long grain white rice.
** Substitute 1 pound chicken nuggets for fish, if desired.
Favorite recipe from USA Rice Council.
Submitted By MICHAEL ORCHEKOWSKI On 11-07-94