1-1/2 cups hot chicken bouillon
1/2 cup uncooked brown or wild rice
1/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 tablespoon grated parmesan cheese
1 pound unbreaded fish fillets, thawed if frozen
Paprika
1/2 cup shredded reduced-fat cheddar cheese
Recipe Directions
Preheat oven to 375 F. In an 18×12 inch baking dish, combine hot bouillon, uncooked rice, and seasonings. Bake, covered, at 375 for 10 minutes. Top with broccoli and the parmesan cheese. Place fish fillets diagonally down the center of the dish; sprinkle fish lightly with paprika. Bake, covered, at 375 for 20-25 minutes or until fish flakes easily with a fork. Stir rice. Top fish with cheddar cheese; bake, uncovered, for 3 minutes or until cheese is a golden brown.
Serves 3-4
