Hispanic Tilapia And Rice Bowl
Serves: 4
Catharine Rutherford
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tbsp
Vegetable Oil1.75 cups
Water2 tbsps
Chunky Salsa (medium)1 tsp
Cumin1 tsp
Chili Powder1
SaltDirections:
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
3
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
4
Remove from skillet and set aside, tenting loosely with foil to keep warm
5
Add beans, corn, water, salsa, cumin, chili powder and contents of rice package to skillet, stir well
6
Bring to a boil, cover and reduce heat
7
Simmer until water has been absorbed and rice is tender, about 7 minutes
8
Place rice in a serving dish and top with fish
9
Serve immediately