Recipe
Author
Hy-Vee Weekly Ad
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Description
If you don't like cilantro, it's easy enough to leave out, but if you do... you're gonna want to make a double batch of this rice.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (8-oz.) box Hy-Vee yellow rice with saffron | ||
| ¼ c. cilantro, chopped | ||
| 1 mango, peeled, pitted, and diced | ||
| 1 red onion, diced | ||
| 1 avocado, peeled, pitted, and diced | ||
| 1 red pepper, seeded and diced | ||
| 2 tbsp. agave nectar | ||
| 2 tbsp. rice wine vinegar | ||
| 2 tbsp. Gustare Vita olive oil | ||
| 4 tilapia fillets, thawed if frozen | ||
| ¼ tsp. kosher salt | ||
| ¼ tsp. Hy-Vee ground black pepper |
Things To Grab
- Medium bowl
- Large skillet
- Meat thermometer
Directions
- Prepare rice according to package directions. When rice is done, fold in cilantro; set aside.
- In a medium bowl, combine mango, red onion, avocado, red pepper, agave nectar and rice wine vinegar, set aside.
In a large skillet, heat oil over medium high heat. Season tilapia with salt and black pepper. Sear fish on both sides for about 2 minutes per side until fish easily flakes with a fork (145 degrees).
Serve fish with rice, topped with salsa.
Nutrition facts
Servings
580 Calories per serving
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 65mg
- Sodium: 890mg
- Total Carbohydrates: 73mg
- Protein: 27g
Daily Values
0%
Vitamin A 40%
0%
Vitamin C 130%
0%
Iron 25%
0%
Calcium 6%
Recipe Source:
From the week of February 15, 2015