Name: Tilapia With Cheesy Roasted Pepper-Chipotle Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 12-ounce or 340g jar roasted red peppers, drained; 1/4 teaspoon salt; 1/4 teaspoon pepper; 4 tilapia or snapper filets (about 1 1/2 pounds or 700g total); 1 tablespoon butter or margarine; 1 tablespoon olive oil; 1 cup 260g chipotle salsa; 3 cups 585g cooked long grain brown rice; 3/4 cup 85g shredded Manchego or Parmesan cheese; 1/2 cup 150g pitted kalamata olives, halved

Tilapia With Cheesy Roasted Pepper-Chipotle Rice

Prep Time 10

Cook Time 15

Total Time 25

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Servings

Ingredients

1 12-ounce or 340g jar roasted red peppers, drained
1/4 teaspoon salt
1/4 teaspoon pepper
4 tilapia or snapper filets about 1 1/2 pounds or 700g total
1 tablespoon butter or margarine
1 tablespoon olive oil
1 cup 260g chipotle salsa
3 cups 585g cooked long grain brown rice
3/4 cup 85g shredded Manchego or Parmesan cheese
1/2 cup 150g pitted kalamata olives, halved

Instructions

1 Place red peppers in blender or food processor; puree until smooth; set aside.2 Sprinkle salt and pepper evenly over both sides of fish. Melt butter and oil in large nonstick skillet over medium heat until hot.3 Add fish; cook 3 minutes on each side or until opaque. Set aside on separate plate; cover to keep warm.4 To pan drippings, add pureed peppers and salsa; bring to boil. Remove 1/4 cup salsa mixture; set aside.5 Stir rice into remaining salsa mixture in skillet; cook until heated, stirring frequently.6 Add cheese and olives; cook 1 minute or until cheese melts.7 Spoon rice on platter around fish; spoon reserved sauce over fish. Garnish with additional olives, if desired.
Source: Recipe courtesy of Debra Thomas www.usarice.com and www.wholegrainscouncil.org