STREAMING NOW: Taste in Translation

Fishy Vegetable Rice (Quick & Easy)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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:”
4 bowls

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


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a