Herb-Baked Fish & Rice - cooking recipe

Ingredients

1 1/2 cups hot chicken bouillon
1/2 cup uncooked rice
1/4 teaspoon italian seasoning
1/4 teaspoon garlic powder
1 (10 ounce) package frozen chopped broccoli, thawed and drained
1 (2 7/8 ounce) can French-fried onions
1 tablespoon grated parmesan cheese
1 lb unbreaded fish fillet, thawed if frozen
1 dash paprika (optional)
1/2 cup shredded cheddar cheese

Preparation

Preheat oven to 375.
In 8x12\" baking dish, combine hot bouillon, uncookedd rice and seasonings.
Bake, covered, at 375 for 10 minutes.
Top with broccoli, 1/2 can french fried onions and Parmesan cheese.
Place fish fillets diagonally down the center of the dish; sprinkle fish lightly with paprika.
Bake, covered, at 375 for 20-25 minutes or until fish flakes easily with fork.
Stir rice.
Top fish with Cheddar cheese and remaining onions; bake, uncovered, 3 minutes or until onions are golden brown.
Microwave Directions: In 8x12\" microwave-safe dish, prepare rice mixture as above, except reduce bouillon to 1 1/4 cups.
Cook, covered, on HIGH 5 minutes, stirring halfway through cooking time.
Stir in broccoli, 1/2 can onions and the Parmesan cheese.
Arrange fish fillets in single layer on top of rice mixture; sprinkle fish lightly with paprika.
Cook, covered, on MEDIUM for 18-20 minutes or until fish flakes easily with fork and rice is done.
Rotate dish halfway through cooking.
Top fish with Cheddar cheese and remaining onions; cook, uncovered, on HIGH for 1 minute or until cheese melts.
Let stand 5 minutes.