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

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.