Catfish Stew and Rice

Ingredients

• 2 piece(s) Potatoes
• 14.5 cup Tomatoes, low-sodium, chopped
• 1 piece(s) Onion, chopped
• 2 cups Water
• 2 piece(s) Garlic, minced
• 1 cup Cabbage, coarsely chopped
• 1 oz Catfish fillets
• 1 tsp Chili and Spice Seasoning
• 2 stalks Green onion (sliced, as needed)
• 2 cup Brown rice, cooked

Instructions

1. Peel potatoes and cut into quarters.
2. In large pot, combine potatoes, tomatoes and their juice, onion, water, and garlic. Bring to boil and reduce heat. Cook covered over medium-low heat for 10 minutes.
3. Add cabbage and return to boil. Reduce heat. Cook covered over medium-low heat for 5 minutes, stirring occasionally.
4. Meanwhile, cut fillets into 2-inch lengths. Coat with Chili and Spice Seasoning.
5. Add fish to vegetables. Reduce heat and simmer covered for 5 minutes or until fish flakes easily with fork.
6. Serve in soup plates. Garnish with sliced green onion, if desired. Serve with scoop of hot cooked rice.

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