Sunday, September 7, 2014


~ Food Network

1 c. long grain white rice
2 c. chicken broth
1/4 c. orange juice
3 limes, divided - one juiced and two sliced
2 T. olive oil
1/4 c. finely chopped cilantro, divided - plus more for garnish
2 garlic cloves, minced
1 t. sugar
salt & pepper
4 5-7 oz. tilapia fillets, rinsed and patted dry
2 c. salsa
1 15 oz. can black beans, drained and rinsed
2 c. diced fresh pineapple

Combine the rice and broth in a pot over medium heat. Bring to a boil; reduce heat to low, cover, and cook 20 minutes or until rice is tender and liquid has been absorbed.

While rice is cooking, whisk orange juice, lime juice, oil, 2 tablespoons of cilantro, garlic, and sugar. Season with salt and pepper. Add tilapia to the marinade, turning to coat, and marinate in fridge for 20 minutes, turning occasionally.

Preheat the oven to 400 degrees.

Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of cilantro in a 2-3 qt. baking dish. Remove tilapia from marinade, reserving marinade, and lay over the rice mixture. Pour reserved marinade over the fish. Layer the lime slices over the fish. Bake 25-30 minutes or until fish flakes easily and is opaque. Garnish with more cilantro before serving.

Notes: I use brown rice, bottled lime juice, crockpot beans from the freezer, which we use any time a recipe calls for black or pinto beans, and canned pineapple.

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