Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

cook:
20 mins
total:
25 mins
prep:
5 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

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

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  • 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.

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

461 calories; protein 34.5g; carbohydrates 61.5g; fat 6.1g; cholesterol 41mg; sodium 550mg. Full Nutrition
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