Ingredients
1-1/2 cups water3/4 cup uncooked brown rice1-1/2 teaspoons reduced-sodium beef bouillon granules1-1/2 teaspoons dried parsley flakes1-1/2 teaspoons dried minced onion1/4 teaspoon garlic powder1 medium red onion, thinly sliced2 garlic cloves, minced2 teaspoons canola oil1/2 pound fresh snow peas1-1/2 cups shredded carrots1 tablespoon balsamic vinegar4 red snapper fillets (5 ounces each)2 teaspoons blackening seasoning
Preparation
In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until rice is tender.
Meanwhile, in a large nonstick skillet coated with cooking spray, cook onion and garlic in oil over medium-high heat for 2 minutes. Add snow peas; cook for 2 minutes. Add carrots; cook 2 minutes longer or until vegetables are tender. Stir in vinegar. Remove and keep warm.
Sprinkle both sides of fillets with blackening seasoning. In the same skillet, cook fillets over medium-high heat for 4 minutes on each side or until fish flakes easily with a fork. Serve with rice and vegetables.
