Paprika Tilapia with Rice and Beans and Roasted Broccoli

This vibrant dish brings together tender, paprika-spiced tilapia with fluffy rice, a savory three-bean blend and crisp-tender roasted green beans. A silky lemon crema adds a bright, tangy finish that ties everything together.

Ready in under 30 minutes, this meal is perfect for busy weeknights when you want something satisfying and wholesome without spending hours in the kitchen.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

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

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView 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. Preheat oven to 450°F. In a small pot, combine rice, ¾ cup water and a pinch of salt. Bring to a boil, cover, reduce heat to low and simmer until tender, 15-18 minutes. Keep covered off heat.
2. Trim green beans. Thinly slice scallions, separating whites and greens. Quarter the lemon.
3. Toss green beans on one side of a baking sheet with a drizzle of oil, salt and pepper. Pat tilapia dry; drizzle with oil and season with half the paprika blend, salt and pepper. Place on the empty side of the sheet. Roast on top rack until green beans are tender and tilapia is cooked through, 12-15 minutes.
4. In a small pot, combine scallion whites, three-bean blend and its liquid, stock concentrate and remaining 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. Season with salt and pepper if desired.
5. In a small bowl, mix sour cream with juice from one lemon wedge. Season with salt and pepper. Fluff rice with a fork.
6. Divide rice, three-bean blend, green beans and tilapia between plates. Drizzle fish with lemon crema and garnish with scallion greens. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any mild white fish like cod or haddock will work well in this recipe.

Can I substitute the three-bean blend?

You can use canned black beans, kidney beans or a mix of your favorite beans. Drain and rinse before using.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.