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Hispanic Tilapia and Rice Bowl

Rated as 4 out of 5 Stars

"A quick and easy dish that comes alive on those busy days."
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Ingredients

25 m servings 461 cals
Original recipe yields 4 servings

Directions

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  • Prep

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  1. Pat tilapia filets dry with paper towels and season both sides with salt and pepper.
  2. 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.
  3. 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.
  4. Place rice in a serving dish and top with fish. Serve immediately.

Footnotes

  • Cook's Note:
  • 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.

Nutrition Facts


Per Serving: 461 calories; 6.1 g fat; 61.5 g carbohydrates; 34.5 g protein; 41 mg cholesterol; 550 mg sodium. Full nutrition

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Reviews

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This dish was really tasty and fairly easy to make! I just made a few changes based on what I had on hand. 1) I seasoned fish with adobo, cumen, and a light dusting of salt and then baked it in ...