Southern Tilapia with Rice and Beans

4 tilapia fillets, about 4 ounces each
2 tablespoons all-purpose flour
1/4 teaspoon salt, divided
1/8 teaspoon black pepper
6 teaspoons butter, divided
1 package (8.8 ounces) ready-to-serve Spanish rice
1 can (14.5 ounces) diced tomatoes with chiles or chipotle chiles
1 can (15 ounces) black beans, rinsed and drained
1/4 teaspoon crushed dried oregano
1 green onion, trimmed and finely chopped

Rinse tilapia and pat dry. Combine flour, 1/8 teaspoon salt and pepper in
gallon-sized resealable food storage bag. Add tilapia and shake to coat.
Melt 4 teaspoons butter in large skillet. Add tilapia; cook over
medium-high heat 2 minutes per side or until golden brown and flesh flakes
easily. Remove tilapia from skillet and keep warm. Add remaining 2
teaspoons butter to skillet. Add rice and separate grains with a fork.
Stir in tomatoes, black beans, oregano and remaining 'fa teaspoon salt.
Reduce heat to low and simmer 5 minutes, stirring frequently. Sprinkle
with onion. Place tilapia fillets on top of rice mixture in skillet.
Serve directly from skillet.

Makes 4 servings

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