Two pieces of seasoned tilapia on top of cheesy rice.

Tilapia with Cheesy Roasted Pepper-Chipotle Rice

"Rice to the Rescue!" Recipe Contest "Best Whole Grain Brown Rice" Winner- Debra Thomas

  • Servings


  • 1 (12-ounce) jar roasted red peppers, drained
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 4 tilapia or snapper filets
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup chipotle salsa
  • 3 cups cooked long grain brown rice
  • ¾ cup manchego or parmesan cheese, shredded
  • ½ cup pitted kalamata olives, halved (optional)


  • Place red peppers in blender or food processor; puree until smooth; set aside.
  • Sprinkle salt and pepper evenly over both sides of fish. Melt butter and oil in large nonstick skillet over medium heat until hot. Add fish; cook 3 minutes on each side or until opaque. Set aside on separate plate; cover to keep warm.
  • To pan drippings, add pureed peppers and salsa; bring to boil. Remove ¼ cup salsa mixture; set aside.
  • Stir rice into remaining salsa mixture in skillet; cook until heated, stirring frequently. Add cheese and olives; cook 1 minute or until cheese melts. Spoon rice on platter around fish; spoon reserved sauce over fish.
  • Garnish with additional olives, if desire.

Nutrition Facts

  • Calories 580
  • Total Fat 24g
  • Cholesterol 135mg
  • Sodium 1540mg
  • Carbohydrates 47g
  • Dietary Fiber 7g
  • Protein 42g