- 1-1/2 cups chicken broth
- 1/2 cup uncooked long grain rice
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 3 cups frozen chopped broccoli, thawed and drained
- 1 tablespoon grated Parmesan cheese
- 1 can (2.8 ounces) french-fried onions, divided
- 1 pound cod
- Dash paprika
- 1/2 cup shredded cheddar cheese
- In a large saucepan, combine the broth, rice, Italian seasoning and garlic powder, bring to a boil. Transfer to a greased 11-in. x 7-in. baking dish. Cover and bake at 375° for 10 minutes. Add the broccoli, Parmesan cheese and half of the onions. Top with fish fillets; sprinkle with paprika.
- Cover and bake 20-25 minutes longer or until the fish flakes easily with a fork. Uncover; sprinkle with cheddar cheese and remaining onions. Return to the oven for 3 minutes or until cheese is melted. Yield: 4 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Baked Fish and Rice
"This dish was AWESOME! We generally don't like fish, but we are trying to eat more healthy. My son gave it 5 1/2 stars and my husband agreed.I didn't quite have enough fish, so I added some shelled shrimp under the fish. They turned out great.This one is definitely a keeper."
"Thanks to Jo G., I've been making this delicious recipe since the early 00's when I saw it in a magazine. My Mom and me's FAVORITE fish dish, and ONE OF MY ALL-TIME FAVORITE RECIPES!!! The rice always comes out great for me. Only thing is, I add way more french fried onions both in and on top because I love the crunchy flavor. Bouillon cubes are more flavorful than canned broth. Sometimes I use cod, sometimes haddock - both good."
"I increased the amount of rice to 3/4 cup and it was perfect . . . not too dry and not too watery. I just rinsed the broccoli so it was not completely thawed and I think this gave more moisture to the rice. My family loved this dish. It was tasty, flavourful, and they loved the veggies. I will definitely be making this again."
"I made this dish yesterday. I took note about the complaints of under done rice and one of it being watery. I believe there is a connection to these and the solution is: Rather than bring the rice to a boil and pull it from the heat, I left it at a medium boil for 3 minutes and then pulled it. I used Jasmati long grain rice. I changed nothing else in the recipe except the cooking time of the rice at the start. The dish was nothing short of perfect."
"We are not fish people, and yet I really liked this! There was a lot of flavor. Mine turned out a little watery, but that didn't take away from the dish."