Read reviews (13)
Rate recipe
"I just recently tried this simple-to-fix meal-in-one, and it was an instant hit here at our house," states Jo Groth of Plainfield, Iowa. "Fish and rice are a tasty change of pace from traditional meat-and-potato fare."
Nutritional Facts 1 serving (1 cup) equals 392 calories, 16 g fat (6 g saturated fat), 81 mg cholesterol, 722 mg sodium, 31 g carbohydrate, 2 g fiber, 29 g protein.
Originally published as Baked Fish and Rice in Quick Cooking March/April 1998, p36
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Dec. 05, 2010 by cookjan
I would make this again, but you really need to cook the rice more first. Took a lot longer because the rice was not done using the directions. Not happy with that part. I would also add something else in the spice area... but not sure what. Will repost when I figure it out. Good, but needs some work.
Reviewed on Sep. 01, 2010 by kas646
I loved the flavor ! I couldn't stop eating it! I used zucchini instead of broccoli. Unfortunately my rice didn't cook all the way so be sure to boil the rice for a while.I will be making this again for sure!
I loved the flavor ! I couldn't stop eating it! I used zucchini instead of broccoli. Unfortunately my rice didn't cook all the way so be sure to boil the rice for a while.
I will be making this again for sure!
Reviewed on Aug. 24, 2009 by MariaLoon
Sounds wonderful! My family and I love fish/seafood dishes. Will try with cod first, then possibly again with tilapia. Thank you
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013