Skillet Fish and Vegetables

1 (14 ½-oz.) can ready-to-serve chicken broth
1 cup fresh baby carrots, quartered lengthwise
½ cup chopped celery
1 Tbsp. dried parsley flakes
1 3/4 cups uncooked instant brown rice
1 lb. orange roughy fillets
1/4 tsp. garlic-pepper blend

1. In 12-inch nonstick skillet, combine broth, carrots, celery and parsley flakes. Bring to a boil. Reduce heat to medium-low; cover and cook 3 minutes.

2. Uncover skillet; return to a boil. Stir in rice. Top with orange roughy fillets; sprinkle with garlic-pepper blend. Reduce heat to medium-low; cover and cook 10-15 minutes or until liquid is absorbed and center of fish flakes easily with fork. Garnish with fresh parsley sprigs if desired. (4 servings)

*Another mild fish, such as sole, can be used in place of the orange roughy.
* Fish is done when the flesh is flaky and opaque and the juices are milky-white.