Caribbean Flounder With Rice

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1 tablespoon olive oil

1 cup chopped scallions

1 cup chopped tomatoes

1 cup long-grain white rice

1 large sweet red pepper, chopped

1 small jalapeno pepper, seeded and chopped (wear plastic gloves when handling)

1/2 cup frozen defatted chicken stock, thawed

1/4 cup cider vinegar

1 teaspoon sugar

1/2 teaspoon dried thyme

4 flounder fillets (4 ounces each)

1/8 teaspoon salt

1/8 teaspoon ground black pepper

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