Don’t you love when you throw something together and “test it out” and it turns out delicious. It’s a happy surprise because when you’re not going off a recipe – anything goes. I’ve definitely had a few failures this way, but sometimes we get an unexpected success that the whole house loves. And our house loved these Mexican Tilapia Ricebowls
The great thing about a rice bowl is you can pick and choose what you put on them and make them somewhat customized. Like a salad bar.
Mexican Tilapia Ricebowl
3 cups of dry rice (white or brown) – prepared according to package instructions
coconut oil/olive oil/veg oil
6 tilapia filets – if frozen, thaw first
1/2 med onion – chopped
1 can chili beans in sauce
1 can black beans – rinsed and drained
1 can green enchilada sauce
1 tablespoon cumin
Pear Corn Salsa – recipe below
Prepare rice according to package instructions. (I like to add a little cumin or seasoning into my rice to give it a little extra.) In a separate skillet, put a few tablespoons of oil and then start to pan fry your tilapia with the onions. Cook about 3 mins per side until it’s almost cooked through. Be sure to season with salt and pepper.
Once tilapia is nearly cooked through add chili beans, black beans and enchilada sauce. Add cumin. Cook for about 5-7 more minutes until beans are heated through and fish is cooked.
Then top with Pear and Corn Salsa.
Pear and Corn Salsa
1 pear, diced
1 cup frozen corn, thawed. I serve with corn at room temp, not warm.
3 tablespoons of onion – small dice
3 tablespoons of fresh cilantro – chopped
splash of Girard’s Champagne Vinaigrette – enough to wet the mixture but not soak it.
Juice of half a fresh lime
S&P to taste
Mix all ingredients together and serve.
Since we were making this to bring to my brother’s house and they don’t do diary, we didn’t put any cheese or sour cream on top but I bet that would be a tasty addition.