Hispanic Tilapia and Rice Bowl

Hispanic Tilapia and Rice Bowl

Tilapia fillets are served on seasoned yellow rice with black beans and corn.

Preparation Time
5 mins
Cooking Time
20 mins
Total Time
25 mins
Calories
461 Calories

Recipe Instructions

Step 1
Pat tilapia filets dry with paper towels and season both sides with salt and pepper.
Step 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.
Step 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.
Step 4
Place rice in a serving dish and top with fish. Serve immediately.
Hispanic Tilapia and Rice Bowl
Hispanic Tilapia and Rice Bowl

Ingredients

  • 1 tablespoon vegetable oil
  • salt and pepper to taste
  • ¼ teaspoon chili powder
  • 1 ¾ cups water
  • 4 (4 ounce) tilapia fillets
  • ¼ teaspoon cumin
  • 1 (15 ounce) can reduced-sodium black beans, rinsed and drained
  • 1 (5.4 ounce) package Knorr® Fiesta Sides™ - Yellow Rice
  • 1 (15.25 ounce) can no-salt-added whole-kernel corn, drained
  • 2 tablespoons medium chunky salsa

Categories

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