Skillet Fish and Vegetables

(4)
  3 reviews
  • 20|min prep time
  • 20|min total time
  • 7 ingredients
  • 4 servings

1
(14 1/2-oz.) can ready-to-serve chicken broth
1
cup fresh baby carrots, quartered lengthwise
1/2
cup chopped celery
1
tablespoon dried parsley flakes
1 3/4
cups uncooked instant brown rice
1
lb. orange roughy fillets
1/4
teaspoon garlic-pepper blend

Directions

  1. 1 In 12-inch nonstick skillet, combine broth, carrots, celery and parsley flakes. Bring to a boil. Reduce heat to medium-low; cover and cook 3 minutes.
  2. 2 Uncover skillet; return to a boil. Stir in rice. Top with orange roughy fillets; sprinkle with garlic-pepper blend. Reduce heat to medium-low; cover and cook 10 to 15 minutes or until liquid is absorbed and center of fish flakes easily with fork. Garnish with fresh parsley sprigs if desired.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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