Ingredients
- 1 cup brown rice
- 1 Tbsp. chili powder
- 1 Tbsp. cumin
- ½ tsp. cayenne pepper
- 1 lb. tilapia fillets
- 2 cloves garlic, minced
- 1 cup fresh sweet corn kernels
- 1 red onion, diced
- 1 red pepper, diced
- 1 (15 oz.) can low-sodium black beans
- Optional Garnishes*:
- fresh cilantro
- avocado
- pico de gallo
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Instructions
- Cook rice according to package directions.
- While rice cooks, mix the spices together in a small bowl and sprinkle evenly over both sides of the fish fillets.
- In a large nonstick skillet over medium-high heat, sauté garlic (1-2 minutes).
- Add the fish fillets to the pan and grill until flaky and no longer translucent (4-5 minutes). Remove from pan and keep warm.
- Add corn, red peppers, and onions to the pan and cook until peppers and onions are just tender (5-6 minutes). Add the black beans and heat through (2-3 minutes).
- Layer rice, corn mixture, and fish in a bowl. Top with optional garnishes to serve, as desired.
*Optional garnishes have not been included in the rating of this recipe.