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Southern Tilapia with Rice and Beans

recipe at a glance
Rating: 5/5
3 reviews

ready in: under 30 minutes
serves/makes:   4

recipe id: 88184
cook method: stovetop
Southern Tilapia with Rice and Beans Recipe
photo by: CDKitchen Staff
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4 tilapia fillets, about 4 ounces each
2 tablespoons all-purpose flour
1/4 teaspoon salt, divided
1/8 teaspoon black pepper
6 teaspoons butter, divided
1 package (8.8 ounce size) ready-to-serve Spanish rice
1 can (14.5 ounce size) diced tomatoes with chiles or chipotle chiles
1 can (15 ounce size) black beans, rinsed and drained
1/4 teaspoon crushed dried oregano
1 green onion, trimmed and finely chopped


Rinse tilapia and pat dry. Combine flour, half the salt, and pepper in gallon-sized resealable food storage bag. Add tilapia and shake to coat.

Melt 4 teaspoons of the butter in large skillet. Add tilapia; cook over medium-high heat 2 minutes per side or until golden brown and flesh flakes easily. Remove tilapia from skillet and keep warm. Add remaining 2 teaspoons butter to skillet. Add rice and separate grains with a fork.

Stir in tomatoes, black beans, oregano and remaining salt. Reduce heat to low and simmer 5 minutes, stirring frequently. Sprinkle with onion. Place tilapia fillets on top of rice mixture in skillet. Serve directly from skillet.

Recipe Source: Best Recipes Fish and Seafood Recipes

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500 calories, 9 grams fat, 70 grams carbohydrates, 36 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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CDKitchen Reviewed

REVIEW: 5 star recipe rating

I usually have a hard time rating a recipe with 5 stars when it contains a lot of pre-made/boxed ingredients. This recipe, however, was surprisingly good! I was dubious about the ready-to-serve rice, but it was pretty good. You could, of course, use your own recipe. I used fire roasted diced tomatoes with medium-heat green chiles. I also used olive oil instead of butter. The best part about this recipe was it was ready in under 15 minutes (maybe even closer to 10!).

Guest at

REVIEW: 5 star recipe rating
I'm not much of a fish eater either, but tilapia is soft and flaky and the rice and beans added great variety to the dish. Enjoyed it!

Registered Member at
Member since:
Dec 6, 2002

REVIEW: 5 star recipe rating
It's tough to get my kids to eat fish so I'm always looking for recipes that have a real variety of strong flavors to keep them from remembering they are eating fish. This was perfect! They love mexican food so they enjoyed this quite a bit. I thought that when they got to be teenagers they wouldn't be so picky but nope, they still are!

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