Cilantro Chicken & Scallion-Lime Rice

with Vegetables & Peanuts

35 MIN

+$2.99/serving 4 Servings

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with Salmon

From the Test Kitchen

In this dish, bites of seared chicken are elevated by a drizzle of irresistibly creamy and zesty cilantro mayo and a sprinkling of cotija cheese. It's served over a duo of sautéed zucchini and bell peppers, plus a bed of fluffy white rice mixed with bright lime zest and scallions.
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Nutrition

PER SERVING
Calories

710 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Skin-On Salmon Fillets
1 cup Long Grain White Rice
2 Bell Peppers
2 Zucchini
2 Scallions
1 Lime
¼ tsp Crushed Red Pepper Flakes
2 Tbsps Grated Cotija Cheese
½ cup Cilantro Sauce
2 Tbsps Mayonnaise
3 Tbsps Roasted Peanuts

step-by-step

instructions

Cook Along

1 Prepare the scallions & cook the rice

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the remaining ingredients

Meanwhile, cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then cut lengthwise into 1-inch strips. Medium dice the zucchini. Roughly chop the peanuts. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons of zest. Quarter the lime. In a bowl, combine the cilantro sauce, mayonnaise, and the juice of 2 lime wedges; season with salt and pepper.

3 Cook the vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepper pieces and diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Add the chopped peanuts and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened. Turn off the heat; carefully stir in the juice of the remaining lime wedges. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

4 Cook the fish

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

5 Finish the rice & serve your dish

To the pot of cooked rice, add the lime zest; season with salt and pepper. Stir to combine. Serve the finished rice topped with the cooked vegetables and cooked fish. Drizzle with the cilantro mayo. Garnish with the cotija and sliced green tops of the scallions. Enjoy!