Catfish Stew and Rice

Ingredients, directions and serving information for Catfish Stew and Rice.

• 2 medium potatoes
• 1 can low-sodium diced tomatoes
• 1 cup chopped onion
• 2 cups water
• 2 garlic cloves
• 1/2 head cabbage
• 1 pound catfish fillets
• 1 1/2 tablespoons Chili and Spice Seasoning
• green onion
• 2 cups cooked brown rice

1. Wash hands with soap and water.
2. Cut potatoes into quarters.
3. In large pot, combine potatoes, tomatoes and their juice, onion, water, and garlic. Bring to boil and reduce heat. Cook covered over medium-low heat for 10 minutes.
4. Add cabbage and return to boil. Reduce heat. Cook covered for 5 minutes, stirring occasionally.
5. Meanwhile, cut fillets into 2-inch lengths. Coat with Chili and Spice Seasoning .
6. Add fish to vegetables. Reduce heat and simmer covered for 5 minutes or until fish flakes easily with fork.
7. Serve in soup dishes. Garnish with sliced green onion, if desired. Serve with scoop of hot cooked brown rice.