Tomatillo Chicken & Brown Rice Bowls

with Roasted Shishito Peppers & Orange Salsa

30 MIN

+$1.99/serving 4 Servings

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with Salmon

From the Test Kitchen

These vibrant bowls feature our citrusy tomatillo-poblano sauce in two ways: half is used to coat bites of chicken as they sear in the pan, while the rest is whisked together with sour cream for a cooling drizzle on top. It’s all served over a base of hearty brown rice studded with sweet golden raisins and crunchy toasted pepitas.
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Nutrition

PER SERVING
Calories

700 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Skin-On Salmon Fillets
1¼ cups Brown Rice
½ cup Sour Cream
2 Scallions
⅔ cup Tomatillo-Poblano Sauce
6 oz Shishito Peppers
2 Red Onions
3 Tbsps Golden Raisins
¼ cup Raw Pepitas
1 Blood Orange

step-by-step

instructions

Cook Along

1 Cook the rice

Place an oven rack in the center of the oven; preheat to 450°F. In a medium pot, combine the rice, raisins, a big pinch of salt, and 2 1/2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 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 ingredients & make the orange salsa

Meanwhile, wash and dry the fresh produce. Halve, peel, and large dice the onions. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and small dice the orange. Place in a bowl; add the sliced green tops of the scallions and a drizzle of olive oil. Season with salt and pepper; stir to combine. Cut off and discard the stems of the peppers; cut into 1-inch pieces. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the sour cream and half the tomatillo sauce. Taste, then season with salt and pepper if desired.

3 Roast the vegetables

Place the diced onions and pepper pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 11 to 13 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Toast the pepitas

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring frequently, 1 to 3 minutes, or until lightly browned (be careful, as the pepitas may pop as they toast). Transfer to a bowl; immediately season with salt. Wipe out the pan.

5 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 up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 1 to 2 minutes. Add the sliced white bottoms of the scallions and remaining tomatillo sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, frequently spooning the sauce over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat.

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

6 Finish the rice & serve your dish

Add the toasted pepitas to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked fish (including any sauce from the pan), roasted vegetables, and orange salsa. Drizzle with the tomatillo sour cream. Enjoy!