1. In a medium-size saucepan, combine rice blend and broth. Bring to a boil. Stir and cook, covered, on low for 35 minutes or until tender.
2. Meanwhile, heat oven to 450 degrees F. Place a wire rack on a baking sheet and coat with nonstick cooking spray.
3. Dip fish in egg whites and then coat with panko. Place on prepared rack. Bake at 450 degrees F for 15 to 20 minutes, until fish is crispy and cooked through.
4. Serve fish with rice and Carrot Slaw.