SPANISH RICE WITH CANNELINI BEANS

  • 3 cups canned diced tomato, drained
  • 1 teaspoon turmeric
  • 3 cups chicken broth
  • 1 pound White Basmati Rice, cooked in chicken broth
  • 2 cups Cannelini Beans, cooked according to cooking guidelines
  • 1 cup stuffed green olives, drained and sliced
  • ¾ cup parsley, chopped
  • 2 teaspoons paprika
  • 3 pounds catfish, cut into ½-inch pieces
  • Salt and white pepper as needed
  • 2 tablespoons oil

Sauté onions, green peppers and garlic in olive oil until onions are transparent. Add tomatoes, turmeric and chicken broth and simmer for 5 minutes. Add cooked basmati and cannelini beans; add green olives, parsley and paprika; heat thoroughly.

Season catfish; sauté in oil. Add to rice and bean mixture; heat thoroughly.