For a light dinner with the convenience of a one-pan meal, we paired a Mexican staple (green rice) with fresh, flaky fish. The trick to perfectly cooked fish and rice all in the same dish? Staggered cooking.
To start, we puréed cilantro, spinach, and a jalapeño in a blender to form a bright, piquant base for cooking the rice. Then we sprinkled the otherwise pale fish with chili powder and salt to give the fish an appealing hue and a boost of flavor. We then sautéed poblano, scallion whites, and garlic to increase flavor, followed by the rice.
