Fish With Vegetables & Rice - cooking recipe

Ingredients

4 (3 ounce) fresh or frozen fish fillets
1 cup sliced celery
1/4 cup sliced green onion
1/3 cup chopped green peppers or 1/3 cup sweet red pepper
2 tablespoons water
1/8 teaspoon dried tarragon, crushed
1 cup chicken broth
1 cup quick-cooking white rice
1/4 cup grated parmesan cheese

Preparation

Thaw fish, if frozen.
In a 2-quart casserole combine celery, green onion, green or sweet red pepper, water, and tarragon.
Cook, covered, on 100% power (high) for 3 to 5 minutes or till tender, stirring once.
Stir in chicken broth.
Cook, uncovered, on high for 4 to 6 minutes or till mixture boils.
Stir in rice.
Cover and let stand for 5 minutes.
Stir in cheese.
Spread rice mixture evenly in an 8 x 8 x 2-inch baking dish.
Arrange fish atop rice.
Cook, covered with vented clear plastic wrap, on high for 4 to 7 minutes or till fish flakes easily when tested with a fork.