Hispanic Tilapia and Rice Bowl

Hispanic Tilapia and Rice Bowl A quick and easy dish that comes alive on those busy days.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 5 mins

    COOK : 20 mins

    TOTAL : 25 mins

    SERVING : 4

    YIELD : 4 servings

  • Pat tilapia filets dry with paper towels and season both sides with salt and pepper.

  • 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.