Add 2 tablespoons of butter and 1 teaspoon of your better than bouillon and your basmati rice to a medium pot. Allow to cook over medium heat until lightly browned (you can skip this step if you don’t have a ton of time).
Add your chicken stock to the rice and stir. Bring your mixture to a boil. Cover and simmer on low for 20 minutes. At 20 minutes turn off the heat and fluff with a fork. Allow to sit until the rest of your meal is done.
Mix your spices in a bowl and stir well. Pat your Tilapia Fillets dry and cover with the spice mixture on all sides. Place your Tilapia in a medium skillet with 2 tablespoons of heated oil. Cook for about 3-4 minutes per side or until the fish flakes easily and is completely white in the middle.
Add your corn, onions, garlic powder and pepper to the hot skillet and cook for about 4-5 minutes or until your onion is soft.
Add your beans and Rotel tomatoes to the corn and onion mixture and stir well. Add your shredded Tilapia to the mixture and stir well.
Combine your favorite ranch dressing with sour cream (we used ¼ cup of each) and whisk it together.
Layer your bowl with rice, tilapia mixture, avocado and then top it off with your dressing!
Serve and enjoy!
