This recipe is good when you’re in the mood for something a little tangy!
3 c. water
1-1/2 c. instant rice, uncooked
1/4 c. butter
1 onion, chopped
1 clove garlic, minced
2 stalks celery, chopped
1 green pepper, chopped
1/4 c. all-purpose flour
2 c. milk
1 t. salt
1/4 t. pepper
1/2 t. hot pepper sauce
1/2 c. chili sauce
1 lb. cod fillets
2 tomatoes, sliced
Bring water to a boil in a saucepan; add rice and stir. Reduce heat; cover and simmer for 20 minutes. Set aside. Melt butter in a skillet over medium heat. Add onion and garlic; cook until tender, about 4 minutes. Add celery and pepper; cook for 3 minutes until tender but not browned. Add flour and stir well; cook for an additional 3 minutes. Stir in milk and bring just to a boil. Stir in salt, pepper, hot sauce and chili sauce. Place rice in a greased 13"x9" baking pan. Arrange fish fillets over rice in a single layer. Place sliced tomatoes over fish; pour sauce over the top. Bake at 400 degrees for 20 minutes, or until fish flakes easily with fork. Serves 4.
If you’re making rice for dinner, why not make some extra? Frozen in one-cup serving containers, it’s handy to reheat later in the week for a quick lunch or dinner.