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Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice
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| 1 cup | long-grain white rice |
| 2 cups | low-sodium chicken broth |
| 1/4 cup | freshly squeezed orange juice |
| 1 | lime, juiced |
| 2 tablespoons | olive oil |
| 1/4 cup | finely chopped fresh cilantro, plus more for garnish |
| 2 | garlic cloves, minced |
| 1 teaspoon | sugar |
| Kosher salt | |
| freshly ground black pepper | |
| 4 (5 to 7-ounce) | tilapia fillets, rinsed and patted dry |
| 2 cups | jarred or homemade tomato salsa |
| 1 (15-ounce) can | black beans, drained and rinsed |
| 2 cups | diced fresh pineapple |
| 2 | limes, thinly sliced |
Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.
Preheat the oven to 400 degrees F.
In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.
Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving.
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