Name: This One-Pan Mexican-Style Fish Dinner Screams Summer
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1/2 cup finely chopped onion; 1sweet potato, cut into 1/2 -inch pieces; 1/4 teaspoon kosher salt; 1 bell pepper, finely chopped; 1 jalapeno, finely chopped; 2 8.8 ounce packages prepared Spanish style rice; 1/2 cup water; 1 can black beans, drained and rinsed; 2 4 ounce cans mackerel in tomato sauce; 1 lime, juiced; 2 tablespoons finely chopped cilantro; Mexican style hot sauce, such as Tapatio for serving

This One-Pan Mexican-Style Fish Dinner Screams Summer

Mexican-style mackerel combines smoky, tomato-packed tinned fish with Spanish rice, black beans, sweet potatoes, and jalapeño for a quick one-skillet meal. Finished with fresh lime, cilantro, and a splash of hot sauce, this quick pantry-friendly dinner delivers vibrant flavor with minimal effort.

20 min total 5 min prep 15 min cook 4 1150 cal

Instructions

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1 Heat oil in a deep skillet over medium heat. Add onions and cook for 1 minute. Add sweet potatoes and salt and cook until lightly browned and beginning to soften, 3 to 4 minutes. Add bell pepper and cook, stirring often, until softened, about 2 minutes. Add jalapeño and rice and cook until rice begins to toast, stirring occasionally, about 2 minutes.
2 Add water and stir, using a wooden spoon to scrape up any bits from the bottom. Add mackerel with sauce and slightly break up the fish into bite size pieces. Stir in beans and cook until heated through, about 2 minutes.
3 Sprinkle with lime juice and cilantro and serve with hot sauce if desired.