Tilapia With Cheesy Roasted Pepper-Chipotle Rice | The Whole Grains Council

Ingredients

• 1 (12-ounce or 340g) jar roasted red peppers, drained
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 4 tilapia or snapper fillets (about 1 ½ pounds or 700g total)
• 1 tablespoon butter or margarine
• 1 tablespoon olive oil
• 1 cup (260g) chipotle salsa
• 3 cups (585g) cooked long grain brown rice
• ¾ cup (85g) shredded Manchego or Parmigiano-Reggiano cheese
• ½ cup (150g) pitted kalamata olives, halved