Pound fillets to 1/2 inch thickness. Combine garlic powder, thyme, salt, cumin and cayenne pepper. Sprinkle half of spice mixture over one side of fillets; rub into surface. Repeat on reverse side of fillets with remaining spice mixture. Add enough water to chicken broth to make 2 cups.
In 10 inch skillet combine liquid and rice; mix well. Arrange fillets over rice, overlapping if necessary. Bring to a boil. Cover and simmer 20 minutes. Add celery, green onions and red pepper to skillet. Remove from heat and let stand covered until all liquid is absorbed, about 5 minutes.
By Robin from Washington, IA
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