1. Bake fish according to package directions.
2. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Cook onion and red bell pepper, stirring occasionally, 3 minutes or until just tender.
3. Add chicken broth, prepared rice, peas and parsley. Continue cooking, stirring occasionally, 3 minutes or until heated through.
4. Cut fish sticks into bite-size chunks and add on top. Serve, if desired with lemon wedges.
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