Ingredients
For the Rice and Beans
- 5 tablespoons finely diced jalapeño (divided)
- 1 medium red onion (diced and sliced)
- 1 bunch cilantro (divided; about 3/4 cup for salsa, 3 tablespoons for rice)
- 3 limes (divided: 4 tablespoons juice and 1 teaspoon zest, plus wedges for serving)
- 1 cup uncooked basmati rice
- 2-1/2 tablespoons olive oil (divided)
- 1 teaspoon minced garlic
- 1 (15-ounce) can black beans (drained and rinsed)
- Salt and pepper to taste
For the Pineapple Salsa
- 3 cups diced pineapple
- Remaining 2 tablespoons diced jalapeño
- Remaining 1/2 cup diced red onion
- Remaining 3/4 cup diced cilantro
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- Salt and pepper to taste
For the Tilapia
- 3 tilapia filets (approx. 1 pound)
- 2 teaspoons mojo rub seasoning
- 1-1/2 tablespoons olive oil
- 1 teaspoon salt
- Black pepper to taste
Instructions
- Prepare Ingredients: Dice and measure all the jalapeño, red onion, cilantro, and pineapple as required. Zest and juice the limes, reserving some lime wedges for serving. Cook the basmati rice according to package directions to ensure it’s ready to combine later.
- Cook Black Bean and Rice Mixture: Heat 1 tablespoon of olive oil in a large nonstick pan over medium-high heat. Once shimmering, sauté the diced jalapeño and thinly sliced red onion until softened, stirring frequently. Stir in the minced garlic and cook for 30 seconds. Add the rinsed black beans and warm through for 2–3 minutes. Remove from heat and combine this mixture with the cooked rice. Add 2 tablespoons lime juice and 3 tablespoons diced cilantro. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper, toss well, cover to keep warm, and set aside.
- Prepare Pineapple Salsa: In a bowl, mix the diced pineapple with the remaining diced jalapeño, diced red onion, and chopped cilantro. Add the remaining 2 tablespoons lime juice and teaspoon of lime zest, then season with salt (about 1/4 teaspoon) and a pinch of pepper. Stir to combine and set aside to let flavors meld.
- Cook Tilapia: Heat 1-1/2 tablespoons olive oil in the large nonstick pan over medium-high heat. Pat the tilapia filets dry, then season all over with mojo rub, 1 teaspoon salt, and black pepper. Rub the seasoning well into the fish. When the oil is shimmering, add the tilapia filets to the pan. Fry for 3–5 minutes on one side until browned, then flip and cook another 3–5 minutes until the spices form a blackened crust and the fish is opaque and flakes easily with a fork. Remove from heat and add extra salt if needed.
- Serve: Divide the black bean and rice mixture evenly on plates. Place the blackened tilapia filets on top, then generously spoon the pineapple salsa over everything. Garnish with fresh lime wedges and enjoy your vibrant meal!
Notes
- Ensure the tilapia is patted dry before seasoning to achieve the best blackening effect.
- You can adjust the amount of jalapeño in the salsa and rice mixture based on your heat preference.
- Using a nonstick pan helps in easy flipping and prevents sticking during cooking.
- Mojo rub can be substituted with Cajun seasoning if unavailable.
- Serve immediately after cooking to enjoy the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
