Tilapia with Black Beans, Rice and Pineapple

Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover pot, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.

Preheat the oven to 400 degrees F.

In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate the tilapia in the refrigerator for 20 minutes, turning occasionally.

Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving.

Options:

Cut the pineapple into a small dice so you do not get huge hunks of pineapple on your fork or you can use canned crushed pineapple.

Use brown rice to add more fiber and nutrition.

Add some fresh corn to the rice mixture.

Double the amount of the marinade if you want to have some to pour over the entire dish before cooking. Just use half to marinate the fish and reserve the rest to pour over the dish before cooking.

Make the rice mixture and the marinade early in they day. Save until you are ready to cook dinner.