One-Pan Cod and Green Rice

americastestkitchen.com

JennG

1 cup fresh cilantro leaves and stems

1 ounce (1 cup) baby spinach

1 jalapeño chile, stemmed, seeded, and chopped

1 cup water

½ cup mayonnaise

2 teaspoons lime juice, plus lime wedges for serving

2 teaspoons table salt, divided

1 teaspoon chili powder

2 tablespoons vegetable oil, divided

4 (6- to 8-ounce) skinless cod fillets, 1 to 1½ inches thick

2 poblano chiles, stemmed, seeded, and chopped

1½ cups long-grain white rice, rinsed

2 scallions, white and green parts separated and sliced thin

2 garlic cloves, minced

1½ cups chicken broth

subheading: Before You Begin:

note: For a spicier dish, reserve and add the jalapeño seeds to the rice. This recipe requires a 12-inch nonstick skillet with a tight-fitting lid.

Directions at americastestkitchen.com

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