Paprika Tilapia with Rice and Three-Bean Medley

This vibrant dish brings together tender paprika-spiced tilapia, fluffy jasmine rice and a savory three-bean medley for a satisfying meal that’s ready in under 30 minutes. The roasted green beans add a crisp-tender contrast, while the tangy lemon crema ties everything together with a bright finish.

Perfect for busy weeknights, this recipe uses simple ingredients and straightforward techniques to deliver restaurant-quality flavor at home. The combination of warm spices, creamy beans and fresh citrus will make this a new favorite in your dinner rotation.

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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

11 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView 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. While rice cooks, trim green beans if necessary. Trim and thinly slice scallions, separating whites from greens. Quarter lemon.
2. 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.
3. 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.
4. 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, any mild white fish like cod or haddock works well. Adjust cooking time as needed.

What can I substitute for the three-bean blend?

A can of mixed beans (rinsed and drained) or any combination of black beans, kidney beans and pinto beans will work.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the fish.