Ingredients

• 1 cup jasmine rice
• 2 cups water
• Zest and juice of 1 lemon
• 4 cups reduced-sodium chicken broth, or vegetable broth
• 1 pound tilapia fillets, or other firm white fish (see Tip)
• 4 cups bite-size pieces arugula, or watercress (about 1 bunch), tough stems removed
• 1 cup finely shredded carrots
• 1/4 cup very thinly sliced fresh mint
• 2 scallions, finely chopped

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Cooking Directions

Step 1

Combine rice and water in a medium saucepan. Bring to a simmer over medium heat; cover and cook until the water is absorbed, about 20 minutes. Stir in lemon zest and juice.

Step 2

Meanwhile, bring broth to a simmer in another medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but not simmering. Add fish and cook until just tender, about 5 minutes. Remove and break into bite-size chunks.

Step 3

Divide the lemony rice among 4 bowls. Top with equal portions of the fish, arugula (or watercress), carrot, mint and scallions. Ladle 1 cup of the warm broth into each bowl and serve.