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Ingredients
- ½ cup stuffed manzanilla olives, thinly sliced
- 1 small yellow onion, thinly sliced
- 2 Cubanelle peppers, thinly sliced
- ½ cup roasted red peppers
- 2 cups white rice
- 3 tablespoons canola oil, divided
- 1 cup tomato sauce
- 2 bay leaves
- ½ teaspoon kosher salt
- ½ teaspoon pepper, divided
- 4 fish fillets (such as tilapia, snapper, or bass), 1 ½ lb
- ½ teaspoon adobo with pepper
Prep
- Bring water to boil for rice.
- Slice olives, onion, and Cubanelle peppers.
- Cut red peppers into strips.
Steps
- Prepare rice following package instructions. Preheat medium saucepan on medium-high 2–3 minutes. Add 1 tablespoon oil, then onions; cook 3–4 minutes or until soft.
- Stir in olives, Cubanelles, roasted red peppers, tomato sauce, bay leaves, salt, and ¼ teaspoon pepper; bring to a boil. Reduce heat to medium; cook and stir 10–12 minutes or until vegetables are soft and tender.
- Preheat large sauté pan on medium-high 2–3 minutes. Season fish on both sides with adobo and remaining ¼ teaspoon pepper (wash hands). Place remaining 2 tablespoons oil in pan, then add fish; cook 3–4 minutes on each side or until fish flakes easily and is 145°F. Top rice with fish and sauce; serve.
Amount per ¼ recipe serving: Calories 690, Total Fat 17g, Sat Fat 2.5g, Trans Fat 0g, Chol 75mg, Sodium 1060mg, Total Carb 92g, Fiber 3g, Sugars 6g, Protein 43g, Calc 6%, Vitamin A 35%, Vitamin C 110%, Iron 35%