2/3 cup uncooked brown or wild rice
1 cup sliced celery
1 cup water
1 can (14.5 ounces) whole tomatoes, undrained and cut up
1 can (8 ounces) tomato sauce
1 teaspoon red hot pepper sauce
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried thyme, crumbled
1/2 pound fresh white fish, thawed if frozen, cut into 1-inch pieces
1 can (4 ounces) shrimp, drained
1/3 cup sliced pitted ripe black olives
1/4 cup grated parmesan cheese
Directions
Preheat oven to 375 F. In a 1-1/2 quart casserole dish, combine uncooked rice, celery, water, tomatoes, tomato sauce, and the seasonings. Bake, covered, for 20 minutes. Stir in fish, shrimp, and olives. Bake, covered, for 20 minutes or until heated through. Top with cheese; bake, uncovered, 3 minutes.
Serves 4
