Costa Rica

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Baked Tilapia

Traditional Costa Rican style rice dish with pineapple, black beans, and salsa.

Total time: 90 minutes
Servings: 6-8


  • 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


  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Place the tilapia fillets in a large flat pan and coat with marinade. Marinate in the refrigerator, turning fillets occasionally (about 20 minutes).
  5. In a large baking dish, mix together the cooked rice, salsa, beans, pineapple, and remaining 4 tablespoons of cilantro.
  6. Remove the tilapia from the marinade (reserve leftover marinade) and lay the fillets over the rice mixture.
  7. Pour the reserved marinade over the fish. Shingle lime slices over the fish.
  8. Bake in the oven until the fish flakes easily and is opaque (about 25-30 minutes).
  9. Garnish with chopped cilantro before serving.

Family Ratings

  • 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.

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Original recipe: