Traditional Costa Rican style rice dish with pineapple, black beans, and salsa.
Total time: 90 minutes
- 2 cups white rice
- 4 cups chicken broth
- 1/2 cup orange juice
- 2 limes, juiced
- 4 tablespoons olive oil
- 4 garlic cloves, minced
- 2 teaspoon sugar
- 1/2 cup finely chopped fresh cilantro (plus more for garnish)
- 1kg tilapia fillets
- 4 cups jarred tomato salsa
- 2 440ml cans black beans, drained and rinsed
- 4 cups fresh pineapple, diced
- 4 limes, thinly sliced
- salt and ground black pepper to taste
- Preheat the oven to 400 degrees F.
- Combine 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). A rice cooker could also be used to prepare the rice.
- While the rice is cooking, prepare the marinade. In a large bowl, whisk together the orange juice, lime juice, olive oil, garlic, sugar, and 4 tablespoons of cilantro. Season with salt and pepper to taste.
- Place the tilapia fillets in a large flat pan and coat with marinade. Marinate in the refrigerator, turning fillets occasionally (about 20 minutes).
- In a large baking dish, mix together the cooked rice, salsa, beans, pineapple, and remaining 4 tablespoons of cilantro.
- Remove the tilapia from the marinade (reserve leftover marinade) and lay the fillets over the rice mixture.
- Pour the reserved marinade over the fish. Shingle lime slices over the fish.
- Bake in the oven until the fish flakes easily and is opaque (about 25-30 minutes).
- Garnish with chopped cilantro before serving.
- McM: 2/5, the tilipia was excellent but I found the salsa flavor overpowering in the rice and would recommended using half the salsa next time.