Orange Cashew Rice with Lime Tilapia

So the other day, my oven randomly wouldn't heat up.  That was fun.  Especially because it was just a few days before Thanksgiving, which had me freaking out a little on the inside.  Luckily the dinner I had planned that night didn't require use of the oven.  Enter this great fish and rice meal.  I love this fresh take on rice--it is full of so many goodies that give it crunch, juiciness, and texture, it is sure to be a crowd-pleaser.  The flavors combine really beautifully, especially when it is served with the tender, pan-fried tilapia.  Of course if tilapia isn't your thing, feel free to substitute other delicate white fish fillets (such as flounder, sole, or rainbow trout).  Or you can just forget the fish altogether and serve the rice with whatever you want!  (And in case you were wondering, my oven was fixed the next day and Thanksgiving went off without a hitch.  Phew!)

Orange Cashew Rice with Lime Tilapia

Number of Servings: 4
Time to Prepare: 50 minutes

• 1 cup water
• 1 cup orange juice
• 2 tsp orange zest
• 1 Tbsp olive oil
• 1/2 tsp salt
• 1 cup basmati rice
• 1/2 cup roasted cashew pieces (toast for a few minutes on the stovetop if they aren't roasted)
• 1/2 cup chopped yellow bell pepper (or orange or red)
• 3 green onions, sliced
• 1 (8 oz) can mandarin oranges, drained
• 4 (6-8 oz) tilapia fillets
• salt
• pepper
• zest and juice of 1 lime
• 2 Tbsp butter

In a 2-quart saucepan, bring the water, orange juice, orange zest, olive oil, and salt to a boil.  Stir in the rice.  Cover the saucepan and lower the heat to a gentle simmer, simmering the rice for 25-30 minutes, until the rice is cooked through and the liquid has evaporated.  Remove from heat and let stand, covered, for 5-10 minutes.  Scrape the rice into a large bowl.  Add the cashew pieces,  peppers, and green onions.  Season with salt and pepper if needed and add the drained orange segments to the rice, folding them in gently to prevent the oranges from breaking.

While the rice simmers, rinse the tilapia and pat dry.  Season both sides with salt and pepper and place in a medium skillet.  Sprinkle lime zest over the fish and drizzle with lime juice.  Place a pat of butter on each fillet.  Cover and cook over medium heat until fish flakes easily with a fork (around 8 minutes).  Serve rice and fish immediately, spooning pan juices over the fish.

Source: adapted from Mel's Kitchen Cafe
Produce Used: Orange, bell pepper, green onion, lime