This was just way too delicious not to share. I mean the rice alone, which is filled with nutrients and veggies, was a hit with my nephew and niece who are both under 5! It’s such a colorful and fun way to get kids or picky eaters to eat some greens.
– 1-2 cups of arborio rice (depending on how many servings you need)
– 4 cups of vegetable broth (can use water)
– 1/2 of an orange bell pepper cut in slices
– 1/2 of a yellow bell pepper cut in slices
– 1 cloves of garlic minced
– 1.5 cup of fresh spinach
– 1/3 cup of fresh cilantro or flat leaf parsley
– 1/2 of a jalapeno minced (keep seeds to add extra heat)
– 1.5 lb of fresh cod fish fillets (use more or less depending on how many people you are serving)
– 1 tsp of cumin
– 1 tsp of chili powder
– 1/2 – 1 tsp of cayenne (less for a milder blackening)
– 1 tsp of thyme
– 1 tsp of oregano
– 1 tsp of dried basil
– 1-2 tsp of coarse black pepper
– 1-2 tsp of coarse sea salt
Mexican Green Rice:
In a blender or food processor, combine you fresh spinach and cilantro (or parsley), with 1 tbs of olive oil. Add the stems of both the spinach and cilantro because they will breakdown in the blender and are so filled with nutrients. When fully mixed, set aside your green paste. You will cook your rice as displayed on the back of the package. Except, I choose to use a vegetable broth instead of water, because I feel it adds depth of flavor into your rice as it cooks. When your rice has about 5-10 minutes left of cooking, fold in your “Green Paste.” This is where the magic happens and you see your rice turn a bright and vibrant green. Let rice continue to cook down and when it is at desired texture, turn burner off and cover.
While rice is cooking, place a small cast iron skillet, on medium/high heat. Add 1 tbs of olive oil, then your 2 cloves of minced garlic. When garlic begins to brown add your chopped jalapeno and peppers. Let peppers cook down for about 2 minutes, then sprinkle with 1/2 tsp of cumin and chili powder. Seasoning your pepper will marry them to the fish as well as compliment the green rice. The pepper should be fully cooked after 5 minutes, then you can turn heat off and cover.
For the cod fillets, preheat the oven to 400 degrees. Cover a baking sheet with foil and place your fillets down. Massage about 1 tbs of olive oil onto the fish until both sides are covered. This will allow for the spices to adhere to the fish as well as help you to avoid any sticking to the pan. You will then start sprinkling your blackening spices onto both sides of the fish. I tend to sprinkle each spice separately, because it looks so beautiful and frankly it makes me feel really cool! However, you could mix them in a small bowl first and then just split the mixture to cover both sides of your fish.
The cod fillets with cook for about 12-15 minutes at 400 degrees. Depending on the thickness of your cod it may take an additional few minutes, or you may want to broil for 1-2 minutes to get a little crisp on the top.
When both the cod and rice are complete you are ready to plate. If you are cooking for people who do not like fish, feel free to plate separately. However, if you really want to impress your table or simply yourself, I suggest you plate them together! Put one large scoop of your green rice at the bottom. Then place one piece of your blackened cod fish on top, covering with a few of your peppers and garnish with a piece of fresh cilantro.
I am SO excited for you to check this recipe out and for you to give this a try. I know I will be coming right back to this recipe very soon because it was absolutely delicious! Not to mention, who doesn’t want a fun new way to sneak some greens into your meal?!