One-Pan Cod and Green Rice

Name: One-Pan Cod and Green Rice
Total time: 60 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 cup Cilantro (1 cup fresh cilantro leaves and stems); 1 oz Baby Spinach (1 ounce (1 cup) baby spinach); 1 piece Jalapeño (1 jalapeño chile, stemmed, seeded, and chopped); 1 cup Water (1 cup water); ½ cup Mayonnaise (½ cup mayonnaise); 2 tsp Lime (2 teaspoons lime juice, plus lime wedges for serving); 2 tsp Table Salt (2 teaspoons table salt, divided); 1 tsp Chili Powder (1 teaspoon chili powder); 2 tbsp Vegetable Oil (2 tablespoons vegetable oil, divided); 4 pieces Cod (4 (6- to 8-ounce) skinless cod fillets, 1 to 1½ inches thick); 2 pieces Poblano Pepper (2 poblano chiles, stemmed, seeded, and chopped); 1 ½ cup Long Grain Rice (1½ cups long-grain white rice, rinsed); 2 pieces Scallion (2 scallions, white and green parts separated and sliced thin); 2 cloves Garlic (2 garlic cloves, minced); 1 ½ cup Chicken Broth (1½ cups chicken broth)

Pan-seared cod fillets served over green rice (rice cooked with a cilantro-spinach-jalapeño puree) in a single skillet, finished with a cilantro-lime mayonnaise.

60 minMexican

Servings4

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Pescatarian

Ingredients

For 4 servings

Cilantro1 cup · 1 cup fresh cilantro leaves and stems
Baby Spinach1 oz · 1 ounce (1 cup) baby spinach
Jalapeño1 piece · 1 jalapeño chile, stemmed, seeded, and chopped
Water1 cup · 1 cup water
Mayonnaise½ cup · ½ cup mayonnaise
Lime2 tsp · 2 teaspoons lime juice, plus lime wedges for serving
Table Salt2 tsp · 2 teaspoons table salt, divided
Chili Powder1 tsp · 1 teaspoon chili powder
Vegetable Oil2 tbsp · 2 tablespoons vegetable oil, divided
Cod4 pieces · 4 (6- to 8-ounce) skinless cod fillets, 1 to 1½ inches thick
Poblano Pepper2 pieces · 2 poblano chiles, stemmed, seeded, and chopped
Long Grain Rice1 ½ cup · 1½ cups long-grain white rice, rinsed
Scallion2 pieces · 2 scallions, white and green parts separated and sliced thin
Garlic2 cloves · 2 garlic cloves, minced
Chicken Broth1 ½ cup · 1½ cups chicken broth

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Steps

1Process cilantro, spinach, jalapeño, and water in blender until smooth, about 2 minutes, scraping down sides of blender jar as needed. Transfer 1 tablespoon cilantro mixture to small bowl and whisk in mayonnaise, lime juice, and ⅛ teaspoon salt; set aside sauce. Reserve remaining cilantro mixture separately.
2Combine chili powder and 1 teaspoon salt in small bowl. Pat cod dry with paper towels and sprinkle all over with salt mixture. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Place cod in skillet and cook until well browned on first side, about 2 minutes. Using 2 spatulas, carefully transfer cod to plate, browned side up. Wipe out skillet with paper towels.
3Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add poblanos and ⅛ teaspoon salt and cook, stirring occasionally, until lightly browned, about 2 minutes. Stir in rice, scallion whites, and garlic and cook, stirring often, until edges of rice are translucent, about 2 minutes. Stir in broth, remaining cilantro mixture, and remaining ¾ teaspoon salt and bring to boil. Cover, reduce heat to medium-low, and simmer for 10 minutes.
4Carefully place cod browned side up on top of rice mixture. Cover skillet and cook until remaining liquid is absorbed and cod flakes apart when gently prodded with paring knife and registers 135 degrees, 8 to 10 minutes. Off heat, drizzle cod with sauce and sprinkle with scallion greens. Serve with lime wedges.