Spanish Rice With Fish Fillets

Spanish Rice With Fish Fillets
Servings: 6 Prep 10 mins Cook 30 mins


  • 6 (1-1/2 pounds) flounder fillets
  • 1 package (6.8 ounces) Spanish rice mix
  • 2 tablespoons olive oil
  • 1 cup water
  • 1 can (8 ounces) tomatoes, cut up
  • 1/4 cup sliced ripe black olives
  • 1/2 cup shredded Monterey Jack cheese (2 ounces)

Make It

1. Beginning at narrow end, tightly roll up flounder fillets.

2. Prepare the Spanish rice mix in a skillet, following the package directions and using 2 tablespoons olive oil for sauteing and 1 cup of water plus 1 can of tomatoes for cooking liquid.

3. When mixture begins to boil, arrange rolled-up fish, seam side down, over rice mixture. Cover; reduce heat to low and simmer for 15 minutes.

4. Sprinkle the olives over the mixture in the skillet; cover and continue cooking for about 3 to 5 minutes or until the rice is cooked and the fish is tender. Remove from heat. Sprinkle the shredded cheese over the fish; cover and let stand until the cheese begins to melt. Garnish with the chopped parsley if you wish. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 304, Fat, total (g): 10, chol. (mg): 63, carb. (g): 26, pro. (g): 27, sodium (mg): 819, Percent Daily Values are based on a 2,000 calorie diet.