1. Prepare Gorton’s Golden Crusted Fish Fillets according to package directions.
  2. Meanwhile, heat oil in medium saucepan set over medium heat. Add onion, red pepper and garlic. Cook, stirring occasionally, for 5 to 7 minutes, or until softened.
  3. Stir in rice, paprika, salt and pepper. Cook, stirring occasionally, for 2 to 3 minutes. Stir in tomatoes, broth and bay leaves; bring to a boil. Cover, reduce heat and simmer for 25 to 30 minutes or until rice is tender and has absorbed all of the liquid. Let stand, covered, for 5 minutes.
  4. Discard bay leaves. Fluff with a fork and stir in parsley. Serve with fillets.

Notes: Use a mild or hot smoked paprika for a side dish with deeper flavor.


Disclaimer: This recipe was originally made with a discontinued product and has since been edited.
8 Gorton’s Golden Crusted Fish Fillets
2 tbsp olive oil
1 onion, chopped
1 red pepper, chopped
3 cloves garlic, minced
1 cup brown rice
1 tbsp paprika
1/2 tsp salt
1/4 tsp freshly ground pepper
1 can (14 ounce) diced tomatoes
1 1/4 cups no salt added chicken broth
2 bay leaves
1 cup frozen peas, thawed
1/4 cup chopped fresh parsley

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