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.
Tomato Basil Fish & Rice
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
Combine the broth, rice, tomato, onion, garlic, and basil in a large glass loaf pan. Place in a pre-heated 375° oven; bake for 15 minutes.Remove from oven and add the salt and 3/4 cup of the shredded cheese; stir well. Arrange the fillets on top of the rice mixture.
Return the pan to the oven and bake for 20-30 minutes or until the fish is done. Sprinkle on the remaining 1/4 cup of shredded cheese. Allow to stand for 10 minutes before serving. We ate this with sweet potato tortilla chips; I think this would also be excellent served with crushed croutons!