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Baked Fish and Rice

"I just recently tried this simple-to-fix meal-in-one, and it was an instant hit here at our house," states Jo Groth of Plainfield, Iowa. "Fish and rice are a tasty change of pace from traditional meat-and-potato fare."
  • Total Time
    Prep: 5 min. Bake: 35 min.
  • Makes
    4 servings

Ingredients

  • 1-1/2 cups chicken broth
  • 1/2 cup uncooked long grain rice
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 3 cups frozen chopped broccoli, thawed and drained
  • 1 tablespoon grated Parmesan cheese
  • 1 can (2.8 ounces) french-fried onions, divided
  • 1 pound cod
  • Dash paprika
  • 1/2 cup shredded cheddar cheese

Directions

  • In a large saucepan, combine the broth, rice, Italian seasoning and garlic powder, bring to a boil. Transfer to a greased 11x7-in. baking dish. Cover and bake at 375° for 10 minutes. Add the broccoli, Parmesan cheese and half of the onions. Top with fish fillets; sprinkle with paprika.
  • Cover and bake 20-25 minutes longer or until the fish flakes easily with a fork. Uncover; sprinkle with cheddar cheese and remaining onions. Return to the oven for 3 minutes or until cheese is melted.
Nutrition Facts
1 cup: 392 calories, 16g fat (6g saturated fat), 81mg cholesterol, 722mg sodium, 31g carbohydrate (2g sugars, 2g fiber), 29g protein.

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