1. Heat butter in a large non-stick skillet over medium high heat for 2 minutes and sauté onion and garlic for 2 minutes.
2. Combine chicken broth, canned tomatoes, peas, salt and turmeric with onions, bring to a boil over high heat, add rice and Gorton’s All Natural Italian Herb Grilled Fillets, cover and let simmer for 10 minutes.
3. Break up fish, stir, cover, let simmer 5 more minutes, top with red pepper flakes and serve immediately.


2 Gorton’s All Natural Italian Herb Grilled Fillets
2 Tbsp butter or margarine
1 small onion, chopped
1 garlic clove, minced
1-1/2 cups low sodium chicken broth
14.5 oz can diced tomatoes
1/2 cup frozen peas
1/4 tsp salt
1 cup uncooked instant white rice
1/4 tsp turmeric (optional)
Dash red pepper flakes

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