5 STAR TIPBelieve us when we say that this delectable fish and rice dinner will leave you with just one dish in the sink to wash. Your brood will be lining up to dig in once they see (and smell) the results!
—TASTE OF HOME TEST KITCHEN
PREP: 10 MIN. • BAKE: 30 MIN. • MAKES: 4 SERVINGS
2 cups uncooked instant rice
1 package (16 ounces) frozen broccoli-cauliflower blend, thawed
4 orange roughy fillets (6 ounces each)
1 can (14 1/2 ounces) chicken broth
1 can (14 1/2 ounces) fire-roasted diced tomatoes, undrained
1 teaspoon garlic powder
1 teaspoon lemon-pepper seasoning
1/4 to 1/2 teaspoon cayenne pepper
1/2 cup shredded cheddar cheese
1. Place the rice in a greased 13x9-in. baking dish. Layer with the vegetables and fish. Pour the broth and tomatoes over the top; sprinkle with seasonings.
2. Cover and bake at 375° for 25-30 minutes or until fish flakes easily with a fork and rice is tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
5 STAR TIP
Be careful not to overcook fish, as it loses its flavor and becomes tough. As a general rule, cook fish for 10 minutes for every inch of thickness. For fish fillets, check for doneness by inserting a fork at an angle into the thickest portion of the fish and gently parting the meat. When it is opaque and flakes into sections, it is cooked completely. Whole fish or steaks are done when the flesh is opaque and is easily removed from the bones. The juices in cooked fish are milky white.