FOR THE RICE: put the butter/margarine & the gr beans into a rice cooker. Turn the rice cooker on to start thawing the beans. Meanwhile, dice up 1&¼ of the onions up, (thinly slice the remaining ¾ for the fish)

Once you hv the onion diced, add it to the beans. Stir it around a bit, then add the salt & pepper. Stir some more. Now add the tomatoes & stir. Mix well. Turn off cooker til you hv added the rice & broth.

Next, add the rice & the broth, making sure to mix it well so you get everything well incorporated. Put on the lid & turn it on.

FOR THE FISH: (I did mine on the stovetop. You can bake it if you like, just note that it might hv a different flavor or texture.) In a lrg skillet, add the broth, fish, & onion. Turn the burner on medium-med high. (note that the fish may overlap each other, this is ok.)

Next, add your salt & pepper & garlic powder.

(stir the rice & check on the doness.)

Now you can add in the lemon juice, worcestershire, & the chili oil(can be replaced by red pepper flakes if you don't hv any oil.)

Let this come to a boil. (it'll cook pretty fast once it starts boiling.) No need to flip the fish, just let them cook for now.

Finally, check to see if your rice cooker has turned off (or over to warm), if it has, stir the rice & check the rice for doneness, & to see if it needs more liquid or not. Add if needed. Next, check on the fish. (note: fish will fall apart, this is suppose to happen! Instead of trying to flip the filets, just stir the fish til you hv lrg broken chunks of fish. Taste for seasoning lvl. Add more seasonings @ this time if they are needed.

@ this time, if everything is done, add the paprika & let cook for another 2-3 min. Then add in a dash or 2 of hot sauce if desired.

To serve, mound some of the rice in the center of a bowl & ladle some of the fish w broth on top then add a little extra broth over the whole thing.

Finí!

Enjoy!