Serves 2 or 3

12-oz. pkg. skinless Catfish Fillets

2 cups Water

1 cup Long Grain Rice

16-oz. can Stewed Tomatoes

2 tsp. dried Onions or 2 Tbs. fresh Onions, minced

1 tsp. Chicken Bouillon Powder

1/2 tsp. dried Oregano or 1 tsp. fresh, minced

1/4 tsp. Garlic Powder

1/8 tsp. Hot Pepper Sauce, or to taste

If using frozen fish, make sure to let the catfish stand at room temperature for 10 to 20 minutes until partially thawed. Meanwhile, in a small saucepan, bring the water to a boil. Stir in the rice. Return the mixture to a boil, then reduce the heat, cover, and simmer for 20 minutes or until the rice is tender and the water is absorbed. Using a very sharp knife, cut the catfish into 3/4-inch pieces; set aside. In a medium saucepan, combine the tomatoes and juice, onions, bouillon powder, oregano, garlic powder, and hot pepper sauce. Bring the mixture to a boil, then stir in the catfish pieces. Cover and cook over medium heat for 5 to 8 minutes or until the fish is completely opaque and flakes easily when tested with a fork. To serve, pour a portion of the catfish with red sauce over the top of the warm rice.