Fish and Rice Chowder
- SERVES
- 8
- COOK TIME
- 30 Min
Easy???!!! Just throw everything into a pot and let it cook. Now, isn't that easy enough?
What You'll Need
- 1 1/4 cup uncooked long-grain white rice
- 2 1/2 cups tomato sauce
- 3 3/4 cups water
- 2 cups raw mixed vegetables, cut into chunks
- 1 1/4 pound fish fillets, cut into 1-inch pieces
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1 bay leaf
What to Do
- Mix together all ingredients in a large saucepan or soup kettle; bring to a vigorous boil.
- Turn heat to low; cover and simmer gently for 15 to 20 minutes, until rice is cooked and vegetables are tender. If a thinner chowder is desired, add additional water.
- Remove bay leaf before serving.
Notes
You can use any kind of fish fillets. You might want to try cod, haddock, or perch.
Read NextOld-Fashioned Corn Chowder
Nutritional InformationShow More
Servings Per Recipe: 8
- Amount Per Serving % Daily Value *
- Calories 212
- Calories from Fat 42
- Total Fat 4.7g 7 %
- Saturated Fat 1.0g 5 %
- Trans Fat 0.0g 0 %
- Protein 14g 28 %
- Amount Per Serving % Daily Value *
- Cholesterol 39mg 13 %
- Sodium 1,056mg 44 %
- Total Carbohydrates 28g 9 %
- Dietary Fiber 1.7g 7 %
- Sugars 3.4g 0 %
