Catfish Stew and Rice

30 min · Serves 4

From USDA MyPlate Kitchen. A Healthier You: Based on the Dietary Guidelines for Americans US Department of Health and Human Services Office of Disease Prevention and Health Prom

What goes in

• 2potatoes
• 1 canlow-sodium chopped tomatoes
• 1 cuponion, chopped
• 2 cupswater
• 2garlic cloves, minced
• ½cabbage, coarsely chopped
• 1 lbcatfish fillets
• 22.2 mlchili and spice seasoning
• green onion, sliced (optional)
• 2 cupsbrown rice, cooked

How to cook it

1. Wash hands with soap and water.
2. Peel potatoes and cut into quarters.
3. In large pot, combine potatoes, tomatoes and their juice, onion, water, and garlic. Bring to boil and reduce heat. Cook covered over medium-low heat for 10 minutes.
4. Add cabbage and return to boil. Reduce heat. Cook covered over medium-low heat for 5 minutes, stirring occasionally.
5. Meanwhile, cut fillets into 2-inch lengths. Coat with Chili and Spice Seasoning .
6. Add fish to vegetables. Reduce heat and simmer covered for 5 minutes or until fish flakes easily with fork.
7. Serve in soup plates. Garnish with sliced green onion, if desired. Serve with scoop of hot cooked rice.

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