Ingredients
1 pkg (10 oz) frozen chopped spinach
1 can (14.5 oz) low sodium chicken broth
1 cup long-grain rice
1 tsp ground cumin
1/2 tsp dried thyme
4 catfish filets (5 oz each)
1 tsp Cajun seasoning
Preparation
Put frozen spinach & 1/2 cup water in a 12 in skillet. Bring to a boil, cover and cook 3 minutes, breaking up greens, until almost thawed. Stir in broth, rice, cumin and thyme. Bring to a boil, reduce heat, cover and summer 12 minutes, stirring once.
Sprinkle fish filets with seasoning, place on rice, cover and cook 10 minutes, or until fish is barely opaque in thickest part and rice is tender.
Per serving: 397 cal, 27 g protein, 44 g carb, 11 g fat, 47 mg chol, 934 sodium
