Tilapia Veracruz

By Valarie

Ingredients

• 2 tablespoons olive oil
• 3 large sweet red and green peppers, cored, seeded and thinly sliced
• 1 large onion, thinly sliced
• 1 large jalapeno pepper, seeded and chopped
• 4 cloves garlic, sliced
• 4 plum tomatoes, seeded and chopped
• 1 8 ounce can no-salt-added tomato sauce
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 tilapia fillets (about 4 ounces each)
• 1 cup cilantro leaves, chopped
• 3 cups cooked brown and wild rice blend (such as RiceSelect Royal Blend)
• 1 lemon, cut into wedges

Details

Servings 1
Adapted from familycircle.com

Preparation

Step 1

1. Heat oil in a large nonstick skillet over medium-high heat. Add peppers, onion, jalapeno and garlic. Cook for 10 minutes, stirring occasionally. Stir in tomatoes, tomato sauce, 1/2 cup water, 1/2 teaspoon of the salt and 1/8 teaspoon of the black pepper. Bring to a simmer.

2. Season tilapia with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place fish in skillet and cover with sauce. Simmer, covered, for 6 minutes or until fish flakes easily. Sprinkle cilantro over top.

3. Serve with cooked rice. Squeeze a few lemon wedges over each serving.