Tilapia With Cheesy Roasted Pepper-Chipotle Rice

• From: USA Rice Federation

Ingredients

• 1 (12-ounce) jar roasted red peppers, drained

• 1/4 tsp salt

• 1/4 tsp pepper

• 4 tilapia or snapper filets (about 1 1/2 pounds)

• 1 Tbs butter or margarine

• 1 Tbs olive oil

• 1 cup chipotle salsa

• 3 cups cooked long grain brown rice

• 3/4 cup shredded Manchego or Parmesan cheese

• 1/2 cup pitted kalamata olives, halved

Mediterranean meets Mexican in this eclectic blend of tilapia, Kalamata olives, and chipotle salsa.

Directions

• 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 1/4 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 desired.