Hispanic Tilapia and Rice Bowl

Hispanic Tilapia and Rice Bowl

"A quick and easy dish that comes alive on those busy days."
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25 m servings 461 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 61.5g
  • 20%
  • Protein:
  • 34.5 g
  • 69%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 550 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Pat tilapia filets dry with paper towels and season both sides with salt and pepper.
  2. In large skillet, heat oil and add tilapia filets. Cook until fish releases easily with a spatula; flip and cook until fish is cooked through and flakes easily with a fork, 5 to 8 minutes. Remove from skillet and set aside, tenting loosely with foil to keep warm.
  3. Add beans, corn, water, salsa, cumin, chili powder and contents of rice package to skillet, stir well. Bring to a boil, cover and reduce heat. Simmer until water has been absorbed and rice is tender, about 7 minutes.
  4. Place rice in a serving dish and top with fish. Serve immediately.


  • Cook's Note:
  • The heat of this dish can be altered easily by adding or decreasing the salsa (mild, medium or hot) and garnishing with jalapeno or chili pepper slices.


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