Crispy Fish with Rice

Ingredients 4 items

• 4 frozen fish fillets (tilapia, pollock, or any white fish — breaded or plain)
• 1 ½ cups rice, uncooked
• 1 can (15 oz) green beans or corn, drained
• 2 tablespoons vegetable oil
• Optional: Lemon juice or vinegar, Salt and pepper, Garlic powder, Butter for the rice, Hot sauce or ketchup

Equipment

• Large skillet
• Medium pot with lid (for rice)
• Spatula
• Small pot (for vegetables)

Allergens: Contains Fish. May contain Gluten if fish fillets are breaded — check package.

Instructions

1. Start the rice first. Combine 1½ cups rice and 3 cups water in a pot. Bring to a boil, then cover and reduce heat to low. Cook for 18–20 minutes without lifting the lid.
2. While the rice cooks, heat the vegetable oil in a large skillet over medium heat.
3. Place the frozen fish fillets in the skillet. No need to thaw — cook from frozen. Cook for 4–5 minutes per side until golden and cooked through. The fish should flake easily with a fork when done.
4. While the fish cooks, warm the drained green beans or corn in a small pot over low heat, or microwave for 2 minutes.
5. Fluff the rice with a fork. Serve the fish over rice with the vegetables on the side.
6. Season with salt, pepper, lemon juice, or garlic powder if you have them.