Hispanic Tilapia And Rice Bowl
Pour on rest of teriyaki sauce.
Recipe Summary Hispanic Tilapia And Rice Bowl
A quick and easy dish that comes alive on those busy days.Ingredients | Teriyaki Tofu Rice Bowl Calories4 (4 ounce) tilapia fillets1 tablespoon vegetable oil1 (15 ounce) can reduced-sodium black beans, rinsed and drained1 (15.25 ounce) can no-salt-added whole-kernel corn, drained1 ¾ cups water2 tablespoons medium chunky salsa¼ teaspoon cumin¼ teaspoon chili powder1 (5.4 ounce) package Knorr® Fiesta Sides™ - Yellow RiceSalt and pepper to tasteDirectionsPat tilapia filets dry with paper towels and season both sides with salt and pepper.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.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.Place rice in a serving dish and top with fish. Serve immediately.The heat of this dish can be altered easily by adding or decreasing the salsa (mild, medium or hot) and garnishing with jalapeno or chili pepper slices.Info | Teriyaki Tofu Rice Bowl Caloriesprep: 5 mins cook: 20 mins total: 25 mins Servings: 4 Yield: 4 servings
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