Cajun catfish skillet
4 servings
Ingredients
| Quantity | 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 |
Directions
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