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Herbed Fish & Rice Bake

1 1/2 Cups / 375 ml Hot Water
1 Tbsp. / 15 ml Watkins Chicken Soup Base
3/4 teas. / 4 ml Watkins Basil
1/2 teas. / 2.5 ml Watkins Italian Seasoning
1/4 teas. / 1.2 ml Watkins Black Pepper
1/4 teas. / 1.2 ml Watkins Garlic Granules
1/2 Cup / 125 ml rice uncooked
1 Package (10 Oz./ 285 g) Frozen Chopped Broccoli, thawed and drained
1 Can French Fried Onion Rings, divided
1 Tbsp. / 15 ml Grated Parmesan Cheese
1 Lb. / 454 g Fish Fillets, thawed if frozen and cut into 2-inch / 5-cm cubes
Watkins Paprika
1/2 Cup / 125 ml Shredded Reduced-Fat Cheddar Cheese

Preheat oven to 375 degrees F / 190 C. In an 11 x 7"/28x18-cm baking dish, combine first seven ingredients; stir well. Cover and bake for 15 minutes. Top with layers of broccoli, half of the onion rings, Parmesan cheese and fish fillets; sprinkle with paprika. Bake, covered, 25 to 30 minutes or until fish flakes and all excess liquid is absorbed into rice. Loosen rice by carefully stirring with a fork. Top with remaining onion rings and Cheddar cheese. Bake uncovered 3 minutes longer or until cheese melts. Makes 4 servings.

Nutritional Information Per Serving; Calories 430; Protein 33g; Carbohydrates 32g; Sodium 650 mg; Fat 14g; Saturated Fat 6g; Cholesterol 70 mg; Dietary Fiber 4g

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