Oxmoor House
4 servings.


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1 teaspoon vegetable oil
1/2 cup finely chopped onion
1/3 cup finely chopped green pepper
1/3 cup finely chopped celery
1 teaspoon salt-free Creole seasoning
1/4 teaspoon ground pepper
1 (15-ounce) can no-salt-added stewed tomatoes, undrained
1 (14 1/4-ounce) can no-salt-added chicken broth
1 cup long-grain rice, uncooked
1/2 cup finely chopped, lean cooked ham
10 ounce halibut, cut into bite-size pieces


Prep: 15 Minutes
Cook: 28 Minutes

Heat oil in a large nonstick skillet over medium-high heat until hot. Add chopped onion, green pepper, and celery; cook 7 minutes or until tender, stirring often. Add Creole seasoning and 1/4 teaspoon pepper; cook 1 additional minute.

Stir in tomatoes and next 3 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Add fish; cover and cook 5 to 7 minutes or until fish flakes easily when tested with a fork.

Created date

August 2009

Nutritional Information

Calories 316
Caloriesfromfat 10 %
Fat 3.5 g
Satfat 0.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 21.3 g
Carbohydrate 47.2 g
Fiber 1.5 g
Cholesterol 37 mg
Iron 0.0 mg
Sodium 182 mg
Calcium 0.0 mg