Combine tomato and green chiles, bell pepper and celery.
Cut whiting fillets into 4 serving pieces. In a medium skillet over medium-high heat, cook fillets skin-side up in hot oil 3 minutes or until lightly browned. Turn.
Spoon vegetable mixture over and around fillets. Cook, covered, 5 minutes longer or until fish flakes easily with a fork.
Transfer fish to a platter. Using a slotted spoon, transfer vegetables to the rice and stir together. Serve fillets over rice.
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