• Beginning at narrow end, tightly roll up flounder fillets.

  • Prepare the Spanish rice mix in a skillet, following the package directions and using 2 tablespoons olive oil for sautéing and 1 cup of water plus 1 can of tomatoes for cooking liquid.

  • When mixture begins to boil, arrange rolled-up fish, seam side down, over rice mixture. Cover; reduce heat to low and simmer for 15 minutes.

  • Sprinkle the olives over the mixture in the skillet; cover and continue cooking for about 3 to 5 minutes or until the rice is cooked and the fish is tender. Remove from heat. Sprinkle the shredded cheese over the fish; cover and let stand until the cheese begins to melt. Garnish with the chopped parsley if you wish. Makes 6 servings.

Nutrition Facts

304 calories; 10 g total fat; 63 mg cholesterol; 819 mg sodium. 26 g carbohydrates; 27 g protein;