Tilapi-esta!

Jeff and I have been on a Mexican kick lately, which is good, because with Mexican meals you can make a lot of food for not a lot of money, and the leftovers taste just as yummy!  This recipe is for baked tilapia topped with black bean salsa, over Mexican rice. 

What you will need...

• 4 tilapia fillets
• 1 jar of salsa (choose your heat!)
• 1 can black beans, drained and rinsed
• 2 cups frozen corn (about 1 frozen bag, thawed)
• 1 1/2 tsp cumin
• fresh cilantro
• 2 cups instant brown rice (if you are like us and in a hurry)
• 2 tsp olive oil
• 1/2 medium onion, diced
• 3 cloves garlic, minced
• 3 tsps chili powder
• 1 can diced tomatoes with chilis
• 1 3/4 cups of water (or 1 can chicken broth and some water)
• salt and pepper

1) Preheat the oven to 350*.  In a bowl, mix salsa, beans, 1 tsp cumin, 1/2 of the corn; set to the side. Brush tilapia fillets with a bit of olive oil, salt and pepper, and 1 tsp chili powder.  Bake for 15 mintues, covered. 

2) After you put tilapia in the oven, heat 1 tbsp olive oil in a large skillet over medium-high heat.  Saute the garlic and diced onion until onion is soft, about 5 minutes.  Add 1 3/4 cups of water (or broth...use the directions for rice), rice, 2 tsps chili powder, and 1/2 tsp cumin; bring to a boil over high heat.  Add diced tomatoes and reduce to a simmer for 5 minutes.

3) Remove the tilapia after 15 minutes and add a large spoonful of the salsa mixture to the tops, and some cilantro; cover and continue to bake for 10 minutes (note: we like our fish done). 

4) Add the other half of the corn (thawed) to the rice and cover for 5 more minutes.

And that's all there is to it...put some rice on your plate and top with the fish...YUM-OLA!!!

Sides to think about...we always try to eat a vegetable, and with Mexican, we have found a frozen mix that has broccoli, cauliflower, red peppers, and corn.  We also really like jalopeno cornbread (no this is not healthy).

How many people can eat....should feed 4.