Easy Greek Fish and Rice Skillet

Ingredients

• •2 cups vegetable broth
• •1 cup long-grain rice
• •1 lb white fish fillets (like cod or tilapia)
• •1 cup cherry tomatoes, halved
• •1 cup spinach, chopped
• •1 medium onion, chopped
• •2 cloves garlic, minced
• •1 tsp dried oregano
• •1 tbsp olive oil
• •Salt to taste
• •Black pepper to taste
• •Juice of 1 lemon

Instructions

1. 1

   In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until softened, about 3 minutes.

2. 2

   Add the rice to the skillet, stirring to coat with the oil, then pour in the vegetable broth. Bring to a boil, then reduce heat to low and cover, cooking for about 15 minutes until rice is tender and liquid is absorbed.

3. 3

   While the rice cooks, season the fish fillets with salt, pepper, and dried oregano.

4. 4

   Once the rice is nearly done, carefully place the fish fillets on top of the rice, cover again, and steam for about 5 minutes until the fish is flaky and cooked through.

5. 5

   Add halved cherry tomatoes and chopped spinach over the fish and rice, stirring gently to combine. Squeeze lemon juice over the dish before serving.

6. 6

   Serve hot, garnished with additional lemon wedges if desired.