with Mexican Rice
Salsa brings warm-weather vibes. It’s juicy and tangy, with a touch of heat, making it the perfect complement to crispy, Mexican-spiced tilapia. The feisty fillets are served over top steamy yellow rice and finished with lime crema and salsa. Hello, summer fresh! Ingredients: Tilapia fillets • Basmati rice • Baby tomatoes • Limes • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Spinach • Yellow onion • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide).
Allergens
Utensils
Tags
Tilapia
300 g
Basmati Rice
0.75 cup
Baby Spinach
56 g
Onion, chopped
56 g
Lime
1 unit(s)
Sour Cream
1 unit(s)
Mexican Seasoning
16 g
Guacamole
3 tbsp
Baby Tomatoes
113 g
Pepper
0.125 tsp
Oil
1 tbsp
Salt
0.125 tsp
Butter
2 tbsp
Sugar
0.125 tsp
- Before starting, wash and dry all produce.
- Zest, then juice half the lime.
- Cut remaining lime into wedges.
- Roughly chop spinach.
- Halve tomatoes.
- Using a strainer, rinse rice until water runs clear.
- Heat a medium pot over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then onions, rice and half the Mexican Seasoning.
- Cook for 1-2 min, stirring often, until fragrant.
- Add 1 1/4 cups (2 1/2 cups) water and bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, to a small bowl, add sour cream, 1/2 tbsp (1 tbsp) lime juice and 1/4 tsp (1/2 tsp) lime zest. Season with salt and pepper, then stir to combine.
- Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency. Set aside.
- To a medium bowl, add tomatoes, remaining lime juice and 1/8 tsp (1/4 tsp) sugar. Toss to coat.
- Pat tilapia dry with paper towels. Season with salt, pepper and remaining Mexican Seasoning.
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then tilapia. Cook until golden-brown and cooked through, 4-5 min per side.**
- Fluff rice with a fork, then add spinach and 1 tbsp (2 tbsp) butter. Season with salt and pepper.
- Stir for 1 min, until spinach is wilted.
- Divide rice between bowls.
- Top with tilapia, tomatoes and guacamole.
- Drizzle with crema.
- Squeeze a lime wedge over top, if you like.
700
kcal
Calories
29
g
Fat
12
g
Saturated Fat
77
g
Carbohydrate
5
g
Sugar
7
g
Dietary Fiber
40
g
Protein
115
mg
Cholesterol
870
mg
Sodium
0.5
g
Trans Fat
1000
mg
Potassium
150
mg
Calcium
5
mg
Iron
