Baked Costa Rican-style Tilapia with Pineapple, Black Beans, and Rice

This week I started a new job and as anyone can tell you, the first week is always information overload and I came home exhausted and unable to put two sentences together, much less dinner. I could have easily just gone to Chipotle for a quick bite, but in my efforts to try and eat a bit healthier this week after bacon overload, I opted to make a light, easy meal. This recipe was one of my favorites from last year. The best part is the sweet rice, which made an excellent lunch the next day.

Baked Costa Rican-style Tilapia with Pineapple, Black Beans, and Rice (serves 4)

Ingredients

1 cup long-grain white rice

• 2 cups low-sodium chicken broth
• 1/4 cup freshly squeezed orange juice
• 1 lime, juiced
• 2 tablespoons olive oil
• 1/4 cup finely chopped fresh cilantro, plus more for garnish
• 2 garlic cloves, minced
• 1 teaspoon sugar
• Kosher salt and freshly ground black pepper
• 4 (5 to 7-ounce) tilapia fillets, rinsed and patted dry
• 2 cups jarred or homemade tomato salsa
• 1 (15-ounce) can black beans, drained and rinsed
• 2 cups diced fresh pineapple

DirectionsCombine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.

Preheat the oven to 400 degrees F.

In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.

Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving.