Ingredients
1-1/2 cups quick-cooking rice
1 Tablespoon butter OR margarine
16-ounce jar thick and chunky salsa
1 teaspoon thyme
1 small red pepper, sliced
1 small yellow pepper, sliced
1 pound cod, ocean perch OR pollock fillet
Salt and pepper to taste
2 Tablespoons margarine
1/2 teaspoon paprika
Directions
1 In a non-metal, 2-quart oblong casserole, stir together rice, margarine, salsa, and thyme.
2 Cover; microwave on HIGH 7 minutes.
3 Stir to mix well.
4 Stir in sliced peppers.
5 Place fish fillets on top of rice mixture, placing thicker portions toward outside of dish.
6 Salt and pepper to taste.
7 Dot with margarine and sprinkle with paprika.
8 Cover and microwave on HIGH 4 to 5 minutes.
9 Let stand covered 5 minutes before serving.
MAKES 4 to 5 servings
1-1/2 cups quick-cooking rice
1 Tablespoon butter OR margarine
16-ounce jar thick and chunky salsa
1 teaspoon thyme
1 small red pepper, sliced
1 small yellow pepper, sliced
1 pound cod, ocean perch OR pollock fillet
Salt and pepper to taste
2 Tablespoons margarine
1/2 teaspoon paprika
Directions
1 In a non-metal, 2-quart oblong casserole, stir together rice, margarine, salsa, and thyme.
2 Cover; microwave on HIGH 7 minutes.
3 Stir to mix well.
4 Stir in sliced peppers.
5 Place fish fillets on top of rice mixture, placing thicker portions toward outside of dish.
6 Salt and pepper to taste.
7 Dot with margarine and sprinkle with paprika.
8 Cover and microwave on HIGH 4 to 5 minutes.
9 Let stand covered 5 minutes before serving.
MAKES 4 to 5 servings