Striped bass (rockfish) with rice
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Striped bass cut in chunks |
| 2 | tablespoons | Butter or margarine |
| 1 | Clove garlic, finely minced | |
| 3 | cups | Boiling water |
| 2 | Chicken bouillon cubes | |
| 1 | pack | (10 oz) frozen peas |
| 4 | slices | Bacon, diced |
| 1 | cup | Chopped onion |
| 1½ | cup | Converted rice |
| ⅓ | cup | Chili sauce |
| 2 | teaspoons | Salt |
Directions
In a large skillet fry bacon until crisp. Remove pieces from pan and drain on paper towel. Add butter or margarine to bacon drippings and cook onions and garlic until tender. Add rice, boiling water, chili sauce, bouillon cubes and salt. Mix well. Return to a boil, cover and cook slowly for ten minutes. Add fish, bacon and peas. Cover and cook ten minutes longer or until rice and peas are tender and fish flakes when tested with a fork.
Makes six servings.