Tilapia Fish, Spinach and Brown Rice

1 cup brown rice

4 Tilapia fish filets

1-2 spinach bunches

2 tomatoes

1 medium onion

1 jalapeño chile

2 garlic cloves

½ cup flour

1 egg

1 bouillon cube

Salt & pepper

Rinse brown rice until the water runs clear and drain.  Chop half the onion and 1 garlic clove. Heat a skillet with enough olive oil to coat the bottom, add the onion and cook for about 2 minutes, then add the garlic. Once the onion is fully cooked add the rice and the bouillon cube and allow to brown for about 3 minutes. Add 2 ½ cups water, bring to a boil, reduce heat to simmer and cover. Allow to cook for 30 minutes, undisturbed. At the end of the 30 minutes turn off the heat and let sit until ready to serve or if you prefer you can fluff it up at this time.

While the rice is cooking chop the rest of the onion, tomatoes, jalapeño, garlic. Heat a skillet and add enough olive oil to lightly coat the bottom of the skillet – add the onion, tomatoes, jalapeño and garlic. Rinse spinach thoroughly, I like to place it a bowl full of water and wash it to remove all of the dirt, drain and set aside.

In a bowl prepare an egg wash for the Tilapia, beat the egg and add your favorite spices. In a separate bowl add the flour; you can add spices to the flour as well. Heat a skillet and coat the bottom of the skillet with vegetable oil. Dip the Tilapia in the egg wash and then lightly turn it over in the flour, you don’t want too much flour just enough to create a light crunchy coating. Place the Tilapia in the skillet, repeat with each piece of fish. Let the fish cook for about 2 minutes on each side or until browned, fish cooks really fast. You may need to use a spatula and a spoon to turn the fish over as it is really tender and falls apart easily.

By now the onion, tomatoes, jalapeño, garlic should be cooked thoroughly, add salt and pepper to taste and toss in the spinach. Cover the skillet and let cook for about 1 minute and turn off the heat.

Serve the fish, rice and spinach together. Enjoy!