Savory Paprika Tilapia with Rice & Beans
plus Roasted Green Beans & Lemon Crema
- Milk
- Fish
Paprika-spiced tilapia and crisp-tender roasted green beans are served alongside a seasoned three-bean blend and fluffy rice in this vibrant, satisfying dish. It’s finished with a silky lemon crema that brightens every bite. Best of all? You’ll have dinner on the table in under 30 minutes.
Ingredients
1 unit
Veggie Stock Concentrate
1.5 tablespoon
Sour Cream
(Contains: Milk)
6 ounce
Green Beans
½ cup
Jasmine Rice
1 tablespoon
Savory Paprika Blend
11 ounce
Tilapia
(Contains: Fish)
1 unit
Lemon
1 unit
Three-Bean Blend
2 unit
Scallions
Not included in your delivery
teaspoon (tsp)
Black Pepper
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
-
In a small pot, combine rice, ¾ cup water (1½ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
-
While rice cooks, trim green beans if necessary. Trim and thinly slice scallions, separating whites from greens. Quarter lemon.
-
Toss green beans on one side of a baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread green beans out across entire sheet.)
-
Pat tilapia* dry with paper towels. Drizzle each fillet with oil; season with half the Savory Paprika Blend (you’ll use the rest in the next step), salt, and pepper. Place on empty side of sheet. (For 4, place tilapia on a second baking sheet; roast green beans on top rack and tilapia on middle rack.)
-
Roast on top rack until green beans are tender and tilapia is cooked through, 12-15 minutes.
-
Meanwhile, in a second small pot, combine scallion whites, three-bean blend and its liquid, stock concentrate, and remaining Savory Paprika Blend. Bring to a boil, then reduce heat to low. Cook, stirring occasionally, until warmed through and liquid has reduced by half, 5-8 minutes.
-
Taste and season with salt and pepper if desired.
-
In a small bowl, combine sour cream and juice from one lemon wedge (two wedges for 4 servings). Taste and season with salt and pepper if desired.
- Fluff rice with a fork.
-
Divide rice, three-bean blend, green beans, and tilapia between plates in separate sections. Drizzle fish with lemon crema; garnish with scallion greens. Serve with remaining lemon wedges on the side.
