Photo: Lee Harrelson; Styling: Cindy Barr

Latin flavors infuse this menu. (Serves 4)
Spiced Tilapia with Roasted Pepper-Tomatillo Sauce
Saffron and cilantro rice*

Steamed green beans

MyRecipes
February 26, 2010

* Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Add 1/2 cup chopped onion and 2 minced garlic cloves to pan; sauté 2 minutes. Add 1 cup long-grain white rice to pan; sauté 1 minute. Stir in 2 cups fat-free, less-sodium chicken broth and 1/8 teaspoon crushed saffron threads; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Stir in 1/3 cup chopped fresh cilantro, 1 tablespoon fresh lime juice, and 1/4 teaspoon salt.

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