Chipotle Tilapia Rice Bowls
with Corn-Tomato Salsa and Cilantro- Tilapia
- Egg
- Milk
- Mustard
- Soy
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Gluten
- Triticale
Ingredients: Tilapia fillets • Basmati rice • Yellow onion • Thaw-friendly corn (corn, modified vinegar) • Roma tomato • Lime • Chipotle sauce (milk, soy, egg, mustard) (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) • Cilantro • Garlic salt (salt, garlic powder, silicon dioxide).
300 g
Tilapia
()
¾ cup
Basmati Rice
()
1 unit(s)
Yellow Onion
1 unit(s)
Tomato
56.5 g
Corn Kernels
1 unit(s)
Lime
7 g
Cilantro
2 tbsp
Chipotle Sauce
( )
4 g
Garlic Salt
()
0.13 tsp
Pepper*
0.13 tsp
Salt*
1.5 tbsp
Oil*
1 tbsp
Butter*
()
½ tsp
Sugar*
- Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/2 tsp (1 tsp) garlic salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, peel, then cut onion into 1/4-inch pieces.
- Roughly chop half the cilantro (use all for 4 servings).
- Cut tomato into 1/4-inch pieces.
- Zest, then juice lime.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then half the corn (use all for 4 servings). Cook for 2 min, stirring occasionally, until corn starts to char.
- Add onions. Cook for 3-4 min, stirring occasionally, until tender. Season with salt and pepper.
- Remove from heat. Transfer veggies to a medium bowl to cool slightly.
- Carefully wipe the pan clean.
- Pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible, then season with pepper and 1/2 tsp (1 tsp) garlic salt.
- Reheat the same pan (from step 3) over medium-high, when hot, add 1 tbsp (2 tbsp) oil, then add tilapia. Pan-fry for 3-4 min per side, until tilapia is cooked through.**
- Meanwhile, to the bowl with veggies, add tomatoes, half the cilantro, half the lime zest, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) lime juice.
- Season with salt and pepper, then stir to combine.
- Fluff rice with a fork, then add remaining lime zest and 1 tbsp (2 tbsp) butter, stirring for 1 min, until melted.
- Divide rice between bowls. Top with salsa and tilapia.
- Drizzle chipotle sauce over top of tilapia.
- Sprinkle with remaining cilantro.
If you've opted to get tilapia, prep and cook in the same way as salmon, pan-frying for 3-4 min per side, until cooked through.**
Top bowls with tilapia.
