Catfish Creole

• 2 cups water
• 1 cup uncooked long-grain rice
• 1 pound catfish fillets
• 1 (16 ounce) can stewed tomatoes, with liquid
• 2 teaspoons dried minced onion
• 1 teaspoon chicken bouillon granules
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/8 teaspoon hot pepper sauce

1. In a small saucepan, bring the 2 cups of water to a boil. Stir in the rice and return to a boil; reduce the heat. Cover and simmer for 20 minutes or until the rice is tender and the water is absorbed.
2. Using a very sharp knife, cut the catfish into 3/4 inch pieces; set aside.
3. In a medium saucepan, combine the tomatoes (with juices), dried onions, bouillon granules, dried oregano, garlic powder and hot-pepper sauce; bring to a boil and stir in the catfish pieces.
4. Cover and cook over medium heat for 5 to 8 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
5. Serve the fish mixture over the rice.

water, longgrain rice, catfish fillets, tomatoes, onion, chicken bouillon granules, oregano, garlic, hot pepper

Taken from www.allrecipes.com/recipe/21226/catfish-creole/ (may not work)