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Source: USA Rice Federation

Tilapia With Cheesy Roasted Pepper-Chipotle Rice
Mild tilapia is the perfect fish to pair with fiery, peppery rice for an easy, tasty meal.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 10 to 12 minutes
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One 12-ounce jar roasted red peppers, drained
4 tilapia or snapper fillets, about 1 1/2 pounds total
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon unsalted butter or margarine
1 tablespoon olive oil
1 cup chipotle salsa
3 cups cooked long-grain brown rice
3/4 cup shredded Manchego or parmesan cheese
1/2 cup halved, pitted kalamata olives, plus more for garnish




In the bowl of a food processor, puree the red peppers and then set aside.


Sprinkle both sides of the tilapia with salt and pepper. Heat the butter and oil in a large nonstick skillet over medium heat until hot. When the butter melts, cook the fish for about 3 minutes on each side or until opaque all the way through. Set aside, covered to keep warm.


Transfer the pureed peppers and the salsa to the skillet and heat until boiling. Remove about 1/4 cup of the mixture and set aside. Stir the rice into the remaining salsa mixture in skillet and cook until heated, stirring frequently. Add the cheese and olives and cook 1 minute or until the cheese melts.


Put the fish on a serving platter and spoon the rice around it. Spoon the reserved salsa mixture over the fish and garnish with additional olives.


Per Serving: 580 calories; 24 g fat; 1540 mg sodium; 47 g carbohydrate; 7 g fiber; 42 g protein


Courtesy "Rice to the Rescue!" contest winner: Debra Thomas






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