Recipe: Fish and Rice Bake (using stewed tomatoes, Contadina, 1986)

FISH AND RICE BAKE

3/4 cup finely chopped onion
1/2 cup finely chopped celery
3 tablespoons oil
1/2 cup long grain white rice, uncooked
3/4 teaspoon garlic salt
1/8 teaspoon cayenne pepper
3 1/2 cups (two cans 14 1/2 ounces each) Contadina Stewed Tomatoes and juice
1 pound sole fillets (or other white fish fillets)
Fresh parsley (for garnish)
Lemon slices (for garnish)

Saute onion and celery in oil in large skillet.

Stir in rice and saute until rice browns slightly. Add garlic salt, cayenne, and tomatoes and juice. Mix well.

Place fish in bottom of buttered 12 x 7 1/2 x 2-inch baking dish. Pour rice mixture over fish.

Cover with foil and bake in hot oven (400 degree F.) 45 to 55 minutes or until rice is tender. Garnish with parsley and lemon slices.

MICROWAVE DIRECTIONS:
Combine onion, celery and 2 tablespoons oil in microwave-safe bowl. Microcook on high for 3 minutes. Stir in rice, garlic salt, cayenne, and stewed tomatoes and juice. Microcook additional 5 minutes. Place fish fillets in 12 x 7 1/2 x 2-inch microwave-safe baking dish. Pour tomato mixture over fish. Cover tightly with plastic wrap, turning up corner to vent. Microcook 20 to 25 minutes or until rice is tender.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Quick and Easy Cooking from Contadina, Carnation Co., 1986