Almond Tilapia And Peas And Carrots Rice

---

Rachael ray.

---

Steps

---

In a medium saucepan , bring the broth and 1 tablespoon butter to a boil.

---

Stir in the rice and carrots , cover the pan and simmer for 12 minutes.

---

Stir in the peas and scallions and cook for 4 minutes.

---

Remove from the heat and fluff with a fork.

---

Stir in the parsley and dill.

---

While the rice cooks , in a large skillet , melt the remaining 1 tablespoon butter in the evoo , 1 turn of the pan.

---

Season the fish with salt and pepper and dust lightly with flour.

---

Add the fish to the skillet and cook , turning once , until golden and firm , 3 to 4 minutes on each side.

---

Squeeze the lemon over the cooked fish.

---

Top with the nuts and serve with the veggie rice.

---

Ingredients

---

chicken broth, butter, long-grain rice, carrots, frozen peas, scallions, flat leaf parsley, fresh dill, extra virgin olive oil, tilapia fillets, salt and pepper, flour, lemon, toasted almonds