Captain Robbie's Fish Dinner

Description
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 fish fillets, cut into serving-size pieces
 * 1 cup uncooked rice
 * 1/4 cup sliced ripe olives

Directions
Pour beer into large skillet; stir in peas and carrots, onion, red pepper, butter, bouillon granules, parsley, seafood seasoning and dill. Bring to a boil and simmer, uncovered, 3 to 5 minutes. Add fish; cover and simmer 5 minutes or until fish flakes easily with fork. Remove fish; keep warm.

Measure liquid in skillet; add enough water to bring total liquid to 2 cups. Stir in rice; bring mixture to a boil. 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.

Arrange fish over rice; garnish with olives.