Herbed Fish & Rice Bake
A recipe from the Sneaky Kitchen
1-1/2 cups/375 mL hot water
1 Tbls./15 mL Chicken Soup Base
3/4 tsp./4 mL Basil
1/2 tsp./2.5 mL Italian Seasoning
1/4 tsp./1.2 mL Black Pepper
1/4 tsp./1.2 mL Garlic Granules
1/2 cup/125 mL brown or white rice
1 pkg (10-0z/285 g) frozen chopped broccoli, thawed & drained
1 can French fried onion rings, divided
1 Tbsp/15 mL grated Parmesan cheese
1 lb/454 g fish fillets, thawed if frozen, & cut into 2-inch/5-cm cubes
1/2 C./125 mL shredded reduced-fat Cheddar cheese

Preheat oven to 375 F/190 C.  In an 11" x 7"/28 x 18-cm baking dish, combine first 7 ingredients; stir well.  Cover & bake for 15 min. Top with layers of broccoli, half the onion rings, Parmesan cheese & fish fillets; sprinkle with paprika.  Bake, covered, 25 to 30 min. or until fish flakes & excess liquid is absorbed into rice.  Loosen rice by carefully stirring with a fork. Top with remaining onion rings & Cheddar cheese.  Bake uncovered 3 min, more or until cheese melts.  Makes 4 servings.