Catfish Stew and Rice

2 potatoes (medium)
1 can (14.5 oz) tomatoes
low-sodium (cut up)
1 cup onion (chopped)
2 cups water
2 garlic cloves (minced)
1/2 head of cabbage (coarsely chopped)
1 pound catfish fillets
green onion (sliced
as needed)
1 1/2 tablespoons Chili and Spice Seasoning
2 cups brown rice (cooked)

Wash hands with soap and water.
Peel potatoes and cut into quarters.
In large pot, combine potatoes, tomatoes and their juice, onion, water, and garlic. Bring to boil and reduce heat. Cook covered over medium-low heat for 10 minutes.
Add cabbage and return to boil. Reduce heat. Cook covered over medium-low heat for 5 minutes, stirring occasionally.
Meanwhile, cut fillets into 2-inch lengths. Coat with Chili and Spice Seasoning.
Add fish to vegetables. Reduce heat and simmer covered for 5 minutes or until fish flakes easily with fork.
Serve in soup plates. Garnish with sliced green onion, if desired. Serve with scoop of hot cooked rice.

A Healthier You: Based on the Dietary Guidelines for Americans
US Department of Health and Human Services
Office of Disease Prevention and Health Promotion