We were supposed to go away to a Feis this past weekend but due to car issues and my daughter coming down with a cold we missed for the first time, in five years, a dance competition that we had signed up for. I think that is pretty good considering we attend 10-14 Feis each year.

So, we had a bit of extra money this weekend and decided to treat ourselves to dinner out and a few extra groceries. All I needed for this dish was some salsa, taco sauce and corn. Everything else we already had on hand.

This dish was so easy to make that my daughter did most of the prep work and then it all cooks at the same time as each part of the meal takes about 20-25 minutes. So even though you have three pans going they are all done about the same time.

Verdict:

This dish was MUCH better than I thought it would be. There was a hint of spicy but not over powering. There was tons of great flavor in the rice, in the fish and the vegetables. Each part added a delicious layer to the dish. We added salt-free tortilla chips to the dish for a bit of crunch too.

The best tip I can give on this dish is to prepare all three parts of the meal – the vegetables, the fish and the rice and then start cooking them all at the same time. They will finish cooking all about the same time.

This entire meal was gluten-free so my mostly gluten-free son was particularly happy he could eat the same meal we were eating.

Ingredients:

Mexican Rice:

• 1 cup long grained rice
• 2 cups chicken stock
• 1/2 cup salsa
• 1/2 tsp cumin
• 1 tsp garlic
• 1 TBSP butter
• 1 (16 oz) can black beans, drained and rinsed

Roasted Vegetables:

• 1 large red pepper, chopped
• 1 onion, chopped
• 1 medium zucchini, chopped
• 1 (12 oz) container of mushrooms, cut into 1/4s
• 1 (15 oz) can of corn, drained

Blackened Tilapia:

• 2 lbs. Tilapia, if frozen thawed
• 1 TBSP smoked paprika
• 3 TBSP brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• a dash of salt and pepper

Sour cream, salsa, taco sauce, and tortilla chips for serving, if desired.

Directions:

1. Prepare all three items to cook at the same time. Preheat oven to 400 degrees.
2. Mix all ingredients for Mexican rice together in a pan. When ready to cook place over medium-high heat until rice comes to a simmer. Lower heat and cover pan remaining at a slow simmer for 15-20 minutes until all liquid has been absorbed. Mix in black beans and return cover to pan to heat through.
3. For vegetables place all ingredients on a rimmed baking pan. Drizzle with olive oil. Place in 400 degree oven for 20 minutes. Stir once or twice while cooking. Edges will be browning when done.
4. Melt 2 Tablespoons of butter in the microwave and pour onto a rimmed baking sheet. Pat the Tilapia dry and then place on the buttered sheet flipping to coat both sides with butter. Mix the rest of the ingredients for the coating together in a bowl and pat onto both sides of the fish. Bake at 400 degrees for about 15 – 20 minutes until fish has cooked through.
5. Build a taco bowl by putting rice and beans in the bottom, covered with roasted vegetables and then a piece of fish on top. Add tortilla chips, sour cream, salsa, or taco sauce as desired.