Baja Fish And Rice Bake Recipe
Ingredients
| Chopped onion | 3⁄4 Cup (12 tbs) | |
| Chopped celery | 1⁄2 Cup (8 tbs) | |
| Garlic | 1 Clove (5 gm), minced | |
| Vegetable oil | 3 Tablespoon | |
| Uncooked rice | 1⁄2 Cup (8 tbs) | |
| Stewed tomatoes | 3 1⁄2 Cup (56 tbs), cut up with juice (Contadina) | |
| Lemon pepper seasoning | 1 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Ground red pepper | 1⁄8 Teaspoon | |
| Fish fillets | 1 Pound | |
| Finely chopped parsley | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size
Calories 257 Calories from Fat 82
% Daily Value*
Total Fat 9 g14.2%
Saturated Fat 0.99 g5%
Trans Fat 0 g
Cholesterol 50 mg16.7%
Sodium 579.7 mg24.2%
Total Carbohydrates 28 g9.3%
Dietary Fiber 2.4 g9.5%
Sugars 9.6 g
Protein 17 g33.1%
Vitamin A 12.1% Vitamin C 27.6%
Calcium 14.4% Iron 10.8%
*Based on a 2000 Calorie diet
Directions
Add rice; cook and stir about 5 minutes or until rice browns slightly.
Add tomatoes with juice, lemon pepper, salt and ground red pepper.
Place fish fillets on bottom of 12 x 7 1/2 x 2 inch baking dish.
Spoon rice mixture over fish.
Cover with foil; bake in preheated 400°F oven for 45 to 50 minutes or until rice is tender and fish flakes with fork.
Allow to stand 5 minutes before serving.
Sprinkle with parsley.
Garnish with lemon slices, if desired.
Chef
