Ingredients for Foil Baked Tilapia With Fiesta Rice Rsc
- Tilapia Fillets
- Lemons
- Sunflower Oil
- Orange Juice
- Lemon Juice
- Lemon Pepper
- Mexican Oregano
- Reynolds Wrap Foil
- Long Grain Rice
- Water
- Turmeric
- Salt and pepper to taste
- Diced Onion
- ¼ cup chopped red bell pepper
- Fresh Corn Kernels
- Canned Black Beans
- Jalapeno
- ½ teaspoon cumin
- 2 tablespoons chopped cilantro, plus extra for garnish (optional)
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How to Make Foil Baked Tilapia With Fiesta Rice Rsc
- Preheat oven to 400°F (200°C).
- Rinse 1 pound of tilapia fillets and pat them dry with paper towels.
- In a medium bowl, combine 1 cup long-grain rice, 1 ½ cups chicken broth, ½ cup frozen corn, ½ cup frozen peas, ¼ cup chopped red bell pepper, ¼ cup chopped green bell pepper, 2 tablespoons chopped cilantro, 1 teaspoon chili powder, ½ teaspoon cumin, and salt and pepper to taste.
- Place the rice mixture in an oven-safe dish.
- Place each tilapia fillet on a large piece of heavy-duty aluminum foil (approximately 12x12 inches).
- Top each fillet with 1 tablespoon of lime juice, ½ teaspoon olive oil, and salt and pepper to taste.
- Fold the foil over the tilapia to create a sealed packet.
- Place the foil packets on top of the rice in the oven-safe dish.
- Bake for 20-25 minutes, or until the tilapia is cooked through and flakes easily with a fork.
- Let stand for 5 minutes before serving. Garnish with extra cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
21g
Fat
15g
Carbs
30g
