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Hispanic Tilapia and Rice Bowl
Hispanic Tilapia and Rice Bowl
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Flaky tilapia fillets atop flavorful yellow rice with black beans and corn.
Ingredients:
  • 4 (4 ounce) tilapia fillets
  • 1 tablespoon vegetable oil
  • 1 (15 ounce) can reduced-sodium black beans, rinsed and drained
  • 1 (15.25 ounce) can no-salt-added whole-kernel corn, drained
  • 1.75 cups water
  • 2 tablespoons medium chunky salsa
  • 0.25 teaspoon cumin
  • 0.25 teaspoon chili powder
  • 1 (5.4 ounce) package Knorr® Fiesta Sides™ - Yellow Rice
  • Salt and pepper to taste
Instructions:
  • Dry the tilapia filets with paper towels, then generously season both sides with salt and pepper.
  • Heat oil in a large skillet over medium heat. Add tilapia filets and cook until easily released with a spatula, then flip and cook until fish is flaky, about 5 to 8 minutes. Remove from skillet and tent loosely with foil to keep warm.
  • Combine beans, corn, water, salsa, cumin, chili powder, and rice package in a skillet. Stir thoroughly. Bring to boil, cover, then simmer until rice is tender and water is absorbed, approximately 7 minutes.
  • Serve the fish over a bed of rice in a serving dish and enjoy right away.

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