This is a happy, easy weeknight dish. I say happy because it’s bright, colorful, full of nutrients and bell peppers always taste like sunshine to me. This is the kind of dish I like to cook during the week when it’s just me because it’s healthy and easy. (Contrary to popular belief, I don’t cook a three course meal every night of the week!)
I’m not a huge rice person and don’t cook it often. As often stated, I’m half German, half Irish, so potatoes are obviously my starch of choice! Amira’s natural brown premium basmati rice has high fiber content and a nutty flavor. It would also be great to soak up all the liquid from my favorite stovetop chicken breast recipe, which I really ought to post about one day, as well as my favorite pork chop recipe. More rice recipes coming soon!
The key to cooking basmati rice is to soak one cup of rice in water for an hour before you begin. Once the rice is soaked, this dish comes together in half an hour.
Bell Pepper Tilapia with Basmati Rice
1 cup Amira basmati rice
2 cups water (plus more for soaking)
1 tbsp oil, 1 tbsp butter
1 red and 1 orange bell pepper, cut into strips
2 tilapia filets
1/4 cup flour
1/2 tsp garlic powder
1 tsp dried oregano
2 spoonfuls pesto
1 small lime for serving
Pour rice in small bowl, cover with water, and soak for 1 hour.
Bring 1 cup of soaked rice and 2 cups water to a boil in a pot. Reduce heat, cover, and simmer for 15-20 minutes, stirring every few minutes. (Never walk away from rice!)
While rice is boiling, sauté bell peppers in oil and butter over low heat. Season with ground sea salt and freshly ground pepper. The peppers can easily cook on low the entire time the rice is cooking. The lower and slower they cook, the more tender and delicious they get.
Rinse and pat tilapia dry. Dredge in flour mixed with 1/2 tsp garlic powder, 1 tsp dried oregano, salt, and pepper.
Your bell peppers should be done about the same time as your rice. Remove rice from heat, fluff with a fork, and let stand covered for 5-10 minutes.
Transfer bell peppers to a bowl and set aside. Add another tablespoon of butter to the bell pepper pan, turn up the heat to medium and add tilapia filets. Cook about 4 minutes per side or until golden.
To assemble: transfer basmati rice to a serving dish, top with tilapia filets, two spoonfuls of pesto on top of each fish filet, and pile high with sautéed bell peppers. Serve with lime wedges.
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