Tilapia with Cheesy Roasted Pepper-Chipotle Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The name says it all, doesn't it? Prep time: 20 minutes Cook time: 10 minutes Ingredients:
12 oz. roasted red peppers, drained |
1/4 tsp. salt |
1/4 tsp. pepper |
1 1/2 pounds tilapia filets |
1 tbsp. butter or margarine |
1 tbsp. olive oil |
1 c. salsa |
3 c. cooked long grain brown rice |
3/4 c. shredded manchego or parmesan cheese |
1/2 c. pitted kalamata olives, halved |
Directions:
1. Prepare rice according to pkg. instructions.
2. Place red peppers in blender or food processor; puree until smooth; set aside. Sprinkle salt and pepper evenly over both sides of fish. Melt butter and oil in large nonstick skillet over med. heat until hot. Add fish; cook 3 min. on each side or until opaque. Set aside on separate plate; cover to keep warm.
3. To pan drippings, add pureed peppers and salsa; bring to boil. Remove 1/4 c. salsa mixture; set aside. Stir rice into remaining salsa mixture in skillet; cook until heated, stirring frequently. Add cheese and olives; cook 1 min. or until cheese melts. Spoon rice on platter around fish; spoon reserved sauce over fish. Garnish with additional olives, if desired.
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