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Fishy Vegetable Rice (Quick & Easy)

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“I wanted to use my leftover fish water and have something easy for dinner. I was getting bored of casseroles so I made this. 5 minutes to make, and somewhat healthy! It does taste fishy and is a bit spicy, but even my DH liked it, and he doesn't really like fish. Based in part on: http://www.food.com/recipe/moms-quick-tuna-13277”
READY IN:
10mins
SERVES:
2
YIELD:
4 bowls
UNITS:
US

Ingredients Nutrition

  • 2 (15 ounce) cans mackerel (only need 1 can fish) or 2 (15 ounce) cans salmon, save liquid (only need 1 can fish)
  • 12 cup water
  • 14 teaspoon celery salt
  • 14 teaspoon black pepper
  • 14 teaspoon paprika
  • 14 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 18 teaspoon cayenne pepper
  • 12 cup frozen mixed vegetables (peas, corn, carrots)
  • 2 cups instant rice

Directions

  1. Drain liquid from cans of fish into a measuring cup, then top off with water until it reaches 2 cups. (Should take about 1/2 cup of water).
  2. Mix 1 can fish, liquid, and seasonings in medium microwave-safe bowl. Adjust seasonings to taste. You won't need the 2nd can of fish, so you can save it for later.
  3. Stir in frozen veggies. (I didn't measure - I used about 1/4 cup corn and about 1/4 cup mixed veggies with corn, peas, green beans, and carrots).
  4. Stir in instant rice and mix well.
  5. Microwave 5 minutes on high (12000 watts). Let stand about 5 minutes, then fluff with a fork and serve.

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