Spiced tilapia with red beans, corn and rice

Ingredients

For 1 serving

• Tilapia170 g
• Cooked red kidney beans100 g
• Canned sweetcorn50 g
• White rice45 g
• Bell peppers80 g
• Paprika1 teaspoon
• Cuminto taste
• Lime juiceto taste
• Extra virgin olive oil12 g
• Saltto taste

Contains: fish,

Method

1. Bring a pan of water to the boil, salt it and cook the rice for 15 minutes over medium heat, until tender; drain.
2. Meanwhile wash the peppers, remove the stalk, seeds and white ribs and cut them into dice of about 1 cm; rinse and drain the cooked kidney beans and the tinned sweetcorn.
3. Heat half the oil in a frying pan over medium heat and sauté the peppers for 3 minutes; add the beans, sweetcorn, a pinch of cumin and salt and cook for another 5 minutes, stirring, until the peppers are soft and everything is hot.
4. Pat the tilapia dry and sprinkle it on both sides with the paprika and a pinch of salt.
5. Heat the remaining oil in a non-stick pan over medium-high heat and cook the tilapia for 3 minutes per side, until golden and the flesh flakes; paprika burns easily, so don't turn the heat up too high.
6. Serve the fish with the rice and beans, finishing with a squeeze of lime juice.