Captain Robbie's Fish Dinner

Makes 6 servings.

Ingredients

 * 1 12-ounce can beer
 * 1 10-ounce package frozen Peas and carrots, thawed
 * 1 medium Onion, finely chopped
 * 1/2 medium red pepper, finely chopped
 * 1/4 cup butter or margarine
 * 1 tablespoon Chicken bouillon granules
 * 1 tablespoon chopped fresh parsley
 * 1 teaspoon seafood seasoning
 * 1/2 teaspoon dried dill weed
 * 1 1/2 pounds fillets, cut into serving-size pieces
 * 1 cup uncooked rice
 * 1/4 cup sliced ripe olives

Directions

 * 1) Pour beer into large skillet; stir in Peas and carrots, Onion, red pepper, butter, bouillon granules, parsley, seafood seasoning and dill.
 * 2) Bring to a boil and simmer, uncovered, 3 to 5 minutes.
 * 3) Add ; cover and simmer 5 minutes or until flakes easily with fork.
 * 4) Remove ; keep warm.
 * 5) Measure liquid in skillet; add enough water to bring total liquid to 2 cups.
 * 6) Stir in rice; bring mixture to a boil.
 * 7) Reduce heat, cover, and simmer 20 to 25 minutes (50 to 55 minutes for brown rice) or until rice is tender and liquid is absorbed. Fluff with fork.
 * 8) Arrange over rice; garnish with.