Hispanic Tilapia and Rice Bowl A quick and easy dish that comes alive on those busy days.
Pat tilapia filets dry with paper towels and season both sides with salt and pepper.Advertisement
In large skillet, heat oil and add tilapia filets. Cook until fish releases easily with a spatula; flip and cook until fish is cooked through and flakes easily with a fork, 5 to 8 minutes. Remove from skillet and set aside, tenting loosely with foil to keep warm.
Add beans, corn, water, salsa, cumin, chili powder and contents of rice package to skillet, stir well. Bring to a boil, cover and reduce heat. Simmer until water has been absorbed and rice is tender, about 7 minutes.
Place rice in a serving dish and top with fish. Serve immediately.
Per Serving: 461 calories; protein 34.5g; carbohydrates 61.5g; fat 6.1g; cholesterol 41mg; sodium 550mg. The heat of this dish can be altered easily by adding or decreasing the salsa (mild, medium or hot) and garnishing with jalapeno or chili pepper slices.