I have tomatoes in abundance right now. And if I don’t use them up soon, they’ll be too ripe for anything other than sauces. So this is another one of those “gotta use it up!” recipes.
WARNING: I have changed this recipe slightly since I made it. The rice wasn’t done (I actually followed the rice directions from a recipe, too!), so I have adjusted the cooking time.
1 c boiling chicken broth
½ c uncooked rice
¾ c chopped tomato
¹⁄3 c chopped onion
2 garlic cloves, diced
2 t basil
½t salt
1 c shredded cheddar cheese
3 10-12 inch fish fillets, cut in half

