Tilapia Veracruz with Cilantro Rice
Ingredients
1 bag (10 oz) yellow rice mix
1 1/4 cups salsa (preferably refrigerated fresh)
6 tilapia fillets (2 lb)
1/4 cup sliced pimiento-stuffed olives
1/4 cup chopped cilantro
1 bag (10 oz) yellow rice mix
1 1/4 cups salsa (preferably refrigerated fresh)
6 tilapia fillets (2 lb)
1/4 cup sliced pimiento-stuffed olives
1/4 cup chopped cilantro
Method
Cook rice mix according to package directions.
About 10 minutes before rice will be done, heat 3/4 cup of the salsa in a large nonstick skillet until it starts to sizzle. Lay fillets on top in a single layer. Spoon remaining salsa over fillets; sprinkle with olives.
Cover and cook over medium heat, 5 to 7 minutes, until fish is opaque at the center.
Stir cilantro into the rice. Serve with fish.
Cook rice mix according to package directions.
About 10 minutes before rice will be done, heat 3/4 cup of the salsa in a large nonstick skillet until it starts to sizzle. Lay fillets on top in a single layer. Spoon remaining salsa over fillets; sprinkle with olives.
Cover and cook over medium heat, 5 to 7 minutes, until fish is opaque at the center.
Stir cilantro into the rice. Serve with fish.
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