Mexican Fish and Rice

Mark Boughton Photography/ Styling by Teresa Blackburn
  • Yield: 4 servings


2 1/2cups water
1box (8-oz) rice and black beans mix (like Goya)
1/2pound tilapia fillets
1/3cup salsa
Lemon slices (optional)


1. Preheat oven to 375°F.

2. Bring water and rice to a boil in a saucepan. Remove from heat and

pour into 2-qt (8-inch square) baking dish. Cover tightly with foil. Bake 10 minutes.

3. Remove from oven and remove foil. Place tilapia fillets on top of rice mixture and sprinkle

with pepper. Replace foil and return to oven. Bake 20 minutes, or until fish flakes easily.

4. Remove from oven and let stand 5 minutes. Top with salsa and lemon slices.

Nutritional Info *per serving

  • Calories 260
  • Fat 1g
  • Cholesterol 29mg
  • Sodium 784mg
  • Carbohydrate 44g
  • Fiber 5g
  • Protein 18g