Ingredients1 h 15 m servings 286 cals
- In a large pot, combine the tomato puree, water and green onions. Season with red pepper flakes. Set over medium heat and bring to a boil. Add rice and cook until tender, about 30 minutes. Add fish and simmer for 20 minutes. Season with salt and pepper.
Per Serving: 286 calories; 6.8 g fat; 40.8 g carbohydrates; 17.2 g protein; 36 mg cholesterol; 570 mg sodium. Full nutrition
ReviewsRead all reviews 4
I USED THIS AS A BASE RECIPE AND IT IS VERY GOOD WITH CHICKEN STOCK USED INSTEAD OF PLAIN WATER. I ALSO ADDED A LITTLE GARLIC AND I COOKED THE RICE SEPARATELY AND POURED THE SOUP ON TOP. THANK...
Used less water and added diced green pepper and celery to make this more of a stew. Tasty and filling, if not "wow"-ing.
2 tablespoons red pepper flakes is clearly WRONG. 1 teaspoon was a bit much. Otherwise recipe was unremarkable and not worth repeating