Savory Paprika Tilapia with Rice & Beans

🥘 Ingredients

• cooking oil
  1 tbsp
• green beans
  6 oz
• jasmine rice
  1 c
• lemon
  2 unit
• pepper
• salt
• savory paprika blend
  2 tbsp
• scallions
  4 unit
• sour cream
  3 tbsp
• three-bean blend
  2 unit
• tilapia
  22 oz
• veggie stock concentrate
  2 unit
• water
  ¾ cup

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. In a small pot, combine jasmine rice , water , and a pinch of salt . Bring to a boil, then cover and reduce to a low sinter and cook until rice is tender, ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1 c, water: ¾ cup, salt
2. 

   2

   While rice cooks, trim green beans if necessary. Trim and thinly slice scallions , separating whites from greens. Cut lemon into wedges. Set aside. While rice cooks, trim the green beans, slice the scallions, and set aside the lemon quarters.

   green beans: 6 oz, scallions: 4 unit, lemon: 2 unit
3. 

   3

   Toss the green beans on one side of a baking sheet with a drizzle of cooking oil , salt , and pepper (to taste). Pat tilapia dry with paper towels. Drizzle each tilapia fillet with cooking oil and season with half the savory paprika blend (you'll use the rest to finish the dish), salt, and pepper. Place on the opposite side of the sheet. Cook on the top rack until the green beans are tender and the tilapia is opaque, about ⏱️ 12 minutes . Transfer to plates.

   cooking oil: 1 tbsp, salt, pepper, tilapia: 22 oz, savory paprika blend: 2 tbsp
4. 

   4

   Meanwhile, in a second small pot, combine scallion whites, three-bean blend with its liquid, veggie stock concentrate , and the remaining savory paprika blend. Bring to a boil, then reduce heat and simmer until the liquid has reduced by half, ⏱️ 5 minutes . Adjust seasoning with salt and pepper.

   three-bean blend: 2 unit, veggie stock concentrate: 2 unit
5. 5

   In a small bowl, whisk together sour cream with juice from {1} lemon wedge. Season with salt and pepper to taste. Fluff the rice with a fork. Lay the rice, green beans, three-bean blend, and fish on plates, drizzle the crema over the fish and garnish with scallion greens and the remaining lemon wedges.

   sour cream: 3 tbsp