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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 5 minutes

• Source

  All Recipes

| 1. In a small saucepan, bring the 2 cups of water to a boil. Stir in the rice and return to a boil; reduce the heat. Cover and simmer for 20 minutes or until the rice is tender and the water is absorbed. | 2. Using a very sharp knife, cut the catfish into 3/4 inch pieces; set aside. | 3. In a medium saucepan, combine the tomatoes (with juices), dried onions, bouillon granules, dried oregano, garlic powder and hot-pepper sauce; bring to a boil and stir in the catfish pieces. | 4. Cover and cook over medium heat for 5 to 8 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through. | 5. Serve the fish mixture over the rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	2	cups		0.0	0.0	0.0	0.0
grain rice	1	cup	uncooked	675.25	147.9075	13.1905	1.2209999999999999
catfish fillet	1	pound		403.4676	0.0	89.7602	2.2667
tomato	1	can	stewed	62.068999999999996	13.7631	3.2384	0.5397
onion	2	teaspoons	minced	2.6667	0.6227	0.0733	0.0067
chicken bouillon granule	1	teaspoon		403.4676	0.0	89.7602	2.2667
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
pepper sauce	1/8	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.