- 2 C. water
- 1 C. uncooked long-grain rice
- 1 lb. catfish fillets
- 1 (16 oz.) can stewed tomatoes, with liquid
- 2 tsp. dried minced onion
- 1 tsp. chicken bouillon granules
- 1/2 tsp. dried oregano
- 1/4 tsp. garlic powder
- 1/8 tsp. hot pepper sauce
In a small saucepan, bring the water to a boil. Stir in the rice and return to a boil; reduce the heat. Cover and simmer for 20 minutes, or until the rice is tender and the water is absorbed. Using a very sharp knife, cut the catfish into 3/4 inch pieces; set aside. In a medium saucepan, combine the tomatoes (with juices), dried onions, bouillon granules, dried oregano, garlic powder, and hot-pepper sauce; bring to a boil and stir in the catfish pieces. Cover and cook over medium heat for 5-8 minutes, or until the fish flakes easily when tested with a fork and is opaque all the way through. Serve the fish mixture over the rice.
Makes 4 servings.