2 cups water
1 cup uncooked long-grain rice
1 pound catfish fillets
1 (16 ounce) can stewed tomatoes, with liquid
2 tsp dried minced onion
1 tsp chicken bouillon granules
1/2 tsp dried oregano
1/4 tsp garlic powder
1/8 tsp hot pepper sauce
In a small saucepan, bring the 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. Using a very sharp knife, cut the catfish into 3/4 inch pieces; set aside. 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 5-8 minutes, or until the fish flakes easily when tested with a fork and is opaque all the way through. Serve the fish mixture over the rice. Makes 4 servings.