Instructions: If using frozen fish, make sure to let the catfish stand at room temperature for 10 to 20 minutes until partially thawed. Meanwhile, in a small saucepan, bring the water to a boil. Stir in the rice. Return the mixture to a boil, then reduce the heat, cover, and simmer for 20 minutes or until the rice is tender and the water is absorbed. Using a very sharp knife, cut the catfish into 3/4 inch pieces; set aside. In a medium saucepan, combine the tomatoes and juice, onions, bouillon powder, oregano, garlic powder, and hot pepper sauce.

Bring the mixture to a boil, then stir in the catfish pieces. Cover and cook over medium heat for 5 to 8 minutes or until the fish is completely opaque and flakes easily when tested with a fork. To serve, pour a portion of the catfish with red sauce over the top of the warm rice.

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