Paprika Tilapia with Rice and Beans and Lemon Crema

This vibrant dish brings together paprika-spiced tilapia, tender roasted green beans and a hearty three-bean blend over fluffy rice. The star of the show is the silky lemon crema that adds a bright, tangy finish to every bite.

Best of all, this restaurant-quality meal comes together in under 30 minutes, making it perfect for busy weeknights when you want something satisfying without spending hours in the kitchen.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Savory Paprika BlendView ingredient guideLike ingredientDislike ingredient

22 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Three-Bean BlendView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450°F. Wash and dry produce. In a small pot, combine rice, ¾ cup water (1½ cups for 4) 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.
2. While rice cooks, trim green beans if necessary. Trim and thinly slice scallions, separating whites from greens. Quarter lemon.
3. Toss green beans on one side of a baking sheet with a drizzle of oil, salt and pepper. (For 4 servings, spread green beans out across entire sheet.) Pat tilapia dry with paper towels. Drizzle each fillet with oil; season with half the Savory Paprika Blend (you’ll use the rest in the next step), salt and pepper. Place on empty side of sheet. (For 4, place tilapia on a second baking sheet; roast green beans on top rack and tilapia on middle rack.) Roast on top rack until green beans are tender and tilapia is cooked through, 12-15 minutes.
4. Meanwhile, in a second small pot, combine scallion whites, three-bean blend and its liquid, stock concentrate and remaining Savory Paprika Blend. Bring to a boil, then reduce heat to low. Cook, stirring occasionally, until warmed through and liquid has reduced by half, 5-8 minutes. Taste and season with salt and pepper if desired.
5. In a small bowl, combine sour cream and juice from one lemon wedge (two wedges for 4 servings). Taste and season with salt and pepper if desired. Fluff rice with a fork. Divide rice, three-bean blend, green beans and tilapia between plates in separate sections. Drizzle fish with lemon crema and garnish with scallion greens. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute tilapia with other mild white fish like cod, haddock or sole. Adjust cooking time as needed based on thickness.

Can I make this recipe dairy-free?

Yes, you can replace sour cream with a dairy-free alternative like coconut cream or cashew cream to make the lemon crema.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or oven.