Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Combine peas and carrots, rice, butter, ½ teaspoon salt, white pepper and lemon juice in large skillet.
  2. Bring to a boil.
  3. Stir, reduce heat, cover, and simmer 10 minutes.
  4. Top rice mixture with fillets.
  5. Season with remaining ½ teaspoon salt and with black pepper; sprinkle with paprika and chives.
  6. Continue to cook, covered, 5 to 10 minutes or until rice is tender and flakes easily with fork.
  7. Arrange fillets over rice on serving dish.
  8. Garnish each serving with dollop of sour cream and slice of lemon.
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