Name: Hispanic Tilapia and Rice Bowl
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: Tilapia fillets - 4 (4 ounce); Vegetable oil - 1 tablespoon; Reduced-sodium black beans, rinsed and drained - 1 (15 ounce) can; No-salt-added whole-kernel corn, drained - 1 (15.25 ounce) can; Water - 1 ¾ cups; Medium chunky salsa - 2 tablespoons; Cumin - ¼ teaspoon; Chili powder - ¼ teaspoon; Knorr® Fiesta Sides™ - Yellow Rice - 1 (5.4 ounce) package; Salt and pepper to taste - 1 (5.4 ounce) package

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Hispanic Tilapia and Rice Bowl

1. Tilapia fillets - 4 (4 ounce)

2. Vegetable oil - 1 tablespoon

3. Reduced-sodium black beans, rinsed and drained - 1 (15 ounce) can

4. No-salt-added whole-kernel corn, drained - 1 (15.25 ounce) can

5. Water - 1 ¾ cups

6. Medium chunky salsa - 2 tablespoons

7. Cumin - ¼ teaspoon

8. Chili powder - ¼ teaspoon

9. Knorr® Fiesta Sides™ - Yellow Rice - 1 (5.4 ounce) package

10. Salt and pepper to taste - 1 (5.4 ounce) package

How to cook deliciously - Hispanic Tilapia and Rice Bowl

1. Stage

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

2. Stage

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. Stage

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. Stage

Place rice in a serving dish and top with fish. Serve immediately.