SPANISH RICE WITH CANNELINI BEANS

• 3 cups canned diced tomato, drained
• 1 teaspoon turmeric
• 3 cups chicken broth
• 1 pound White Basmati Rice, cooked in chicken broth
• 2 cups Cannelini Beans, cooked according to cooking guidelines
• 1 cup stuffed green olives, drained and sliced
• ¾ cup parsley, chopped
• 2 teaspoons paprika
• 3 pounds catfish, cut into ½-inch pieces
• Salt and white pepper as needed
• 2 tablespoons oil

Sauté onions, green peppers and garlic in olive oil until onions are transparent. Add tomatoes, turmeric and chicken broth and simmer for 5 minutes. Add cooked basmati and cannelini beans; add green olives, parsley and paprika; heat thoroughly.

Season catfish; sauté in oil. Add to rice and bean mixture; heat thoroughly.