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black bean encrusted cod with vegetable rice pilaf

Black Bean Encrusted Cod with Vegetable Rice Pilaf

This easy vegetable rice pilaf is the perfect companion for this delicious pre-made black bean encrusted cod.

Course Dinner
Cuisine American
Keyword black bean encusted cod
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Calories 260kcal
Author Lauren's Latest


  • 2 boxes Hook Line and Savor Black Bean Encrusted Cod

For the rice pilaf:

  • 2 tablespoons olive oil or butter
  • 1/2 cup chopped onion
  • 1 cup long grain white rice
  • 2 cups chicken broth gluten free
  • 1 bay leaf
  • salt & pepper, to taste
  • 1/2 cup frozen vegetables


  • Bake Black Bean Encrusted Cod according to package directions.

For the Rice Pilaf:

  • Heat olive oil over medium heat and saute onion for 3-4 minutes or until it starts to brown slightly. Stir in rice and coat grains in oil. Pour in chicken broth, bay leaf, salt and pepper. Stir, cover, bring to boil and reduce heat to low to simmer.
  • After most of the water has absorbed, pour in the frozen vegetables and replace lid. Veggies will 'steam' and warm on top of the rice. Once rice is fully cooked, remove from heat and stir in veggies. Remove bay leaf. 
  • Divide rice between four plates and top with cooked fish and accompanying sauce. Serve hot.


Calories: 260kcal | Carbohydrates: 42g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 444mg | Potassium: 225mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1155IU | Vitamin C: 12mg | Calcium: 30mg | Iron: 1mg