I defrosted the tilapia filets, cut up the last three large cherry tomatoes, the rest of the onion from last night, and grabbed a bunch of spices out of the cabinet. I put two splashes of olive oil in the big sauce pan along with a pat of butter, a bunch of garlic, a dash of cumin, two pinches of cilantro, a buttload of paprika, the chopped up tomatoes and onions, and about half a can of diced tomatoes. I started them on the oven over medium heat, while I put the rice on with some of the chopped up onion and a little butter and salt.
After the concoction in the sauce pan was boiling pretty good, I put the tilapia filets in and covered the whole thing. I let it simmer on medium-low until the rice was done (it was instant so it was only five minutes). I then dumped the finished rice on top of the tilapia, stirred in some of the juice, and covered it again for about 10 minutes.
It was really good when I got a bite of something other than rice. I think with twice as many fresh tomatoes, some other veggies like celery, and some more garlic, it would have been perfect. I think we’ll try it later in the week with some shredded chicken.
This was pretty much a perfect weekend other than my misadventures in home improvement. Max and I played a lot, we had great family time and had a lot of fun. I think I just may be ready for this last week of work before my vacation.