Mouth Watering Monday Recipe Exchange: Pan Seared Tilapia with Mexican Rice and Black bean Salsa
(photo courtesy of urlgirl)
This is actually a quick meal to make. The longest part is making the Mexican rice, so you may want to do that first. Actually, make the salsa first so it can chill unless you don't mind room temperature salsa ... and now onto the food!
Pan-sear in virgin olive oil with lemon or orange juice cilantro and a few other seasonings. Whatever you have on hand will do.
You can either use Zatarain’s mix or …
Sautee 1 cup rice in butter or oil with some chopped onion until a light brown. Add one can diced tomatoes with juices, and 1 cup chicken broth. Cook for 20 minutes or until all the water is absorbed.
Black Bean Salsa:
1 15 oz. can black beans, rinsed and drained
1 11 oz. can whole kernel corn, drained
1 t minced fresh jalpeno pepper
1 avacado, chopped
2 medium tomatoes, chopped
1 red bell pepper, chopped
1/3 c. chopped fresh cilantro (or subst. 1 t dried cilantro)
1/4 c. diced red onion
1/4 c. fresh lime juice (about 2 limes, squeezed)
1 t. salt
tortilla chips for dipping
Combine all ingredients except avacado and chips. Cover and chill for at least two hours. Add avacado just before serving. Serve with chips.