1 (12-ounce or 340g) jar roasted red peppers, drained
¼ teaspoon salt
¼ teaspoon pepper
4 tilapia or snapper filets (about 1 ½ pounds or 700g total)
1 tablespoon butter or margarine
1 tablespoon olive oil
1 cup (260g) chipotle salsa
3 cups (585g) cooked long grain brown rice
¾ cup (85g) shredded Manchego or Parmigiano-Reggiano cheese
½ cup (150g) pitted kalamata olives, halved
Debra Thomas — 2007 “Rice to the Rescue!” Recipe Contest Winner, Best Whole Grain Brown Rice. Recipe and photo courtesy of USA Rice Federation [2].
Links
[1] https://oldwayspt.org/grain/rice
[2] http://www.usarice.com/