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1
Combine the rice and chicken broth in a pot over medium heat and bring to a boil.
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2
Reduce the heat to low, cover pot, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.
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3
Preheat the oven to 400 degrees F.
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4
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.
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5
Add the tilapia fillets to the marinade, turning to coat.
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6
Marinate the tilapia in the refrigerator for 20 minutes, turning occasionally.
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7
Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish.
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8
Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary.
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9
Pour the reserved marinade over the fish.
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10
Shingle the lime slices over the fish.
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11
Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes.
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12
Garnish with chopped cilantro before serving.
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13
Options:
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14
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.
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15
Use brown rice to add more fiber and nutrition.
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16
Add some fresh corn to the rice mixture.
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17
Double the amount of the marinade if you want to have some to pour over the entire dish before cooking.
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18
Just use half to marinate the fish and reserve the rest to pour over the dish before cooking.
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19
Make the rice mixture and the marinade early in they day.
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20
Save until you are ready to cook dinner.
