Description
A delicious, flavorful, and savory rice bowl with tilapia and mushrooms. Enjoy! I ate it before I thought to take a picture. I will have a picture added next time I make this, which will be soon because it is soooooo good.
Ingredients
- 2 ¾ cups water, divided
- 1 cup long-grain rice
- 4 cups sliced baby bella mushrooms
- 1 ½ tablespoons soy sauce, divided
- ¼ cup butter, divided
- 2 pinches garlic powder, or to taste
- 1 pinch red pepper flakes, or to taste
- 2 frozen tilapia fillets
- 1 pinch freshly ground black pepper to taste
- 2 pinches dried parsley to taste
- 1 teaspoon Sriracha sauce, or to taste (Optional)
Instructions
- Bring 2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low
- cover
- and simmer until rice is tender and water has been absorbed
- 20 to 25 minutes.
- Meanwhile
- combine mushrooms
- 1/2 cup water
- and 1 tablespoon soy sauce in a large skillet. Cook over high heat until water has completely evaporated
- about 5 minutes. Add 2 tablespoons butter and saute on high heat until mushrooms are browned. Reduce heat to medium. Season with 1 pinch garlic powder and red pepper flakes; push mushrooms to one side and add tilapia fillets.
- Season tilapia fillets with remaining 1/2 tablespoon soy sauce
- 1 pinch garlic powder and 1 pinch black pepper. Pour remaining 1/4 cup water into the skillet and cover immediately. Cook over medium heat
- flipping halfway through
- until tilapia is opaque and flakes easily with a fork
- 10 to 15 minutes. Uncover skillet and allow water to fully evaporate. Remove from heat.
- Top mushrooms and tilapia with parsley. Chop tilapia into chunks using a spatula.
- Divide cooked rice between 2 bowls and add 1 tablespoon butter to each. Top first with mushrooms
- then tilapia chunks. Serve with Sriracha sauce on the side.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 2