2 cups instant brown rice
1 cup fresh or bottled salsa Mexican-style
1 can stewed tomatoes
4 flounder fillets
1 tablespoon lime juice
1/4 cup chopped fresh cilantro, chives or parsley, or any combination of these herbs
2 tablespoons pine nuts, toasted (optional; see note)

1. Cook brown rice according to package directions.
2. Meanwhile, spoon salsa evenly into the bottom of a microwave-safe dish large enough to hold the fish fillets in one layer.
3. Place fish on top, then sprinkle with lime juice.
4. Cover the dish with microwave-safe plastic wrap and cook on high power 4 minutes, or until fish is opaque.
5. When rice is ready, stir in cilantro and other herbs.
6. Spoon rice onto individual plates.
7. Top with fish and some of the salsa.
8. Garnish with pine nuts, if using, and additional cilantro and lime wedges, if you wish.

Serves 4

NOTE: To toast pine nuts, heat in a small, dry skillet over medium-low heat 3 to 5 minutes, or until just golden brown.