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Description
A flavorful orange roughy rice casserole with fire-roasted tomatoes, perfect for a hearty meal.
Ingredients
- 1 lb orange roughy fillets
- 1 cup uncooked rice
- 1 can (14.5 oz) fire-roasted tomatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup chicken or vegetable broth
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add onion, garlic, and bell pepper. Cook until softened.
- Stir in rice, fire-roasted tomatoes, broth, paprika, salt, and black pepper. Bring to a simmer.
- Transfer mixture to a greased casserole dish.
- Arrange orange roughy fillets on top of the rice mixture.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for another 10 minutes or until fish flakes easily.
- Sprinkle with fresh parsley before serving.
Notes
- Substitute orange roughy with cod or tilapia if unavailable.
- Adjust seasoning to taste.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American