Coconut Tilapia and Bell Pepper Stew with Jasmine Rice

This vibrant stew brings together tender tilapia, sweet bell peppers and a luscious coconut milk broth infused with cumin and chili powder. It’s a quick, one-pot meal that feels like a tropical escape, perfect for busy weeknights.

Serve over fluffy jasmine rice and finish with a squeeze of fresh lime and a sprinkle of cilantro. Every spoonful is creamy, slightly spicy and bright-a balanced dish that’s sure to become a favorite.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, peel and finely dice onion. Core, deseed and dice bell pepper into ½-inch pieces. Quarter lime. Finely chop cilantro.
2. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add onion, bell pepper, salt and pepper; cook until veggies are softened and lightly browned, 3-5 minutes. Meanwhile, pat tilapia dry with paper towels. Dice fish into 1-inch pieces. Place in a medium bowl; season with ½ tsp salt (1 tsp for 4) and toss to coat.
4. To pot with veggies, stir in tomato paste, cumin and Fry Seasoning; cook, stirring, until fragrant, 30-60 seconds. Add coconut milk, stock concentrates, ½ cup water and ½ tsp sugar (¾ cup water and 1 tsp sugar for 4 servings). Reduce heat to medium low; cook, stirring occasionally, until thickened, 4-5 minutes.
5. Add tilapia to pot. Cook until fish is cooked through, 4-5 minutes. TIP: If stew seems too thick, stir in a splash of water. Turn off heat; gently stir in a squeeze of lime juice, as much chili powder as you like and 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.
6. Fluff rice with a fork; season with salt and pepper. Divide rice between bowls. Top with fish stew and garnish with cilantro. Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use frozen tilapia for this recipe?

Yes, just thaw it completely and pat dry before cooking.

What can I substitute for coconut milk?

You can use heavy cream or a dairy-free alternative like cashew cream, but the flavor will change.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.