Cajun catfish skillet

Yield: 4 servings

Measure Ingredient
2 cups Water
1 cup Uncooked rice*
¼ teaspoon Salt
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 tablespoon Margarine
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

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