Ingredients
- 1 x 10-ounce package frozen peas and carrots, thawed
- 1 cup uncooked rice
- 2 tablespoons butter or margarine
- 1 teaspoon salt, divided
- ⅛ teaspoon ground white pepper
- 1 teaspoon lemon juice
- 1½ pounds sole, flounder, or other fillets
- ¼ teaspoon ground black pepper
- ¼ teaspoon paprika
- 1 tablespoon chopped chives
- 6 tablespoons sour cream for garnish
- 6 thin lemon or lime slices for garnish
Make it step by step
- Combine peas and carrots, rice, butter, ½ teaspoon salt, white pepper and lemon juice in large skillet.
- Bring to a boil.
- Stir, reduce heat, cover, and simmer 10 minutes.
- Top rice mixture with fillets.
- Season with remaining ½ teaspoon salt and with black pepper; sprinkle with paprika and chives.
- Continue to cook, covered, 5 to 10 minutes or until rice is tender and flakes easily with fork.
- Arrange fillets over rice on serving dish.
- Garnish each serving with dollop of sour cream and slice of lemon.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.