Skillet Fish And Vegetables Recipe

Ingredients

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

Preparation

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.

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.

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