1 tablespoon olive oil
1 medium onion, finely chopped
1 medium celery, chopped
2 1/2 cups cooked and diced fish
4 cups water
1/4 cup uncooked instant rice
2 teaspoons lemon juice
1 teaspoon dried rosemary
Heat oil in a large saucepan over medium heat. Stir in onion and celery; cook, stirring, until onion is translucent. Pour over onion and celery mixture, stirring just until moistened. Stir in fish. Bring to a boil; cover, reduce heat, and simmer for 5 minutes.
Add water and rice; stir vigorously to incorporate. Stir in lemon juice and rosemary. Simmer for one minute.
I followed some of the reviewer's suggestions. I put bacon in the crock-pot this time. Turned out pretty well.
I made using pecans as cookies but it was outstanding! Soooo bad if you didn't weigh them down earlier. They were super moist and gone in 15 minutes flat! PERFECT!
⭐ ⭐ ⭐ ⭐ ⭐