1 small onion, finely chopped
1 small green bell pepper, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 can (14-1/2 oz.) no salt added stewed tomatoes
2 teaspoons vinegar
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1 bay leaf
1 cup uncooked long grain rice
3/4 pound fresh or thawed halibut fillets, cut into 1-inch squares
3 tablespoons Kikkoman Less Sodium Soy Sauce
1/2 teaspoon hot pepper sauce
1 cup frozen peas, thawed
Sauté onion, bell pepper and garlic in hot oil in large skillet over medium heat 5 minutes.
Mix in tomatoes, vinegar, turmeric, pepper, bay leaf and 1-1/2 cups water; bring to boil. Stir in rice. Reduce heat; cover and simmer 20 minutes.
Meanwhile, marinate halibut in mixture of less sodium soy sauce and pepper sauce 15 minutes.
Sprinkle halibut mixture and peas evenly over rice. Cover and cook 10 minutes longer, or until fish flakes easily with fork.
Remove from heat; discard bay leaf. Gently combine fish and peas with rice; cover and let stand 1 minute before serving.
Yield: 4 servings