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  • 1 tablespoon oil
  • 4 tilapia fillets (1 lb.)
  • 1/4 teaspoon black pepper
  • 1 10 ounce tub PHILADELPHIA Tomato & Basil Cooking Creme
  • 1 cup frozen peas
  • 2 cups hot cooked long-grain white rice
HEAT oil in large nonstick skillet on medium heat. Add fish; sprinkle with pepper. Cook 3 min. on each side or until fish is browned on both sides and flakes easily with fork. Remove from skillet; cover to keep warm.
ADD cooking creme to skillet; cook and stir 2 min. Remove 1/4 cup creme; set aside. Add peas and rice to remaining creme in skillet; cook and stir 3 min. or until heated through.
SPOON rice mixture onto platter; top with fish and reserved sauce.
Substitute 4 small boneless skinless chicken breast halves (1 lb.) for the fish. Cook 5 to 6 min. on each side or until done (165 degrees F), then continue as directed.
Special Extra:
Sprinkle with diced fresh tomatoes before serving.

nutrition information

Per Serving: cal. (kcal) 390, Fat, total (g) 14, chol. (mg) 80, sat. fat (g) 6, carb. (g) 33, fiber (g) 3, sugar (g) 5, pro. (g) 31, vit. A (IU) 1458, vit. C (mg) 9, sodium (mg) 620, calcium (mg) 101, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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