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Wheat-Free

One-Pan Cod and Rice with Pineapple Salsa
Ingredients
1 Tbsp. olive oil
3/4 cup finely chopped red onion, divided
1 cup Hannaford Jasmine Rice, rinsed
1 tsp. Nature's Promise Mango Habanero Seasoning
1 1/2 cups water
4 (6-oz.) skinless cod fillets
Salt and pepper
8 oz. Hannaford Green Beans
4 rings Hannaford Pineapple Slices in Juice, chopped
1/2 cup chopped English cucumber
1 Tbsp. chopped fresh cilantro
1 Tbsp. lime juice, plus wedges for serving
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One-Pan Cod and Rice with Pineapple Salsa

One-Pan Cod and Rice with Pineapple Salsa

One-Pan Cod and Rice with Pineapple Salsa
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:25 minutes
directions
1. Heat oil in a large nonstick skillet over medium until shimmering. Add 1/2 cup onion and cook until just softened, 3 to 5 minutes, then add rice and seasoning and cook, stirring frequently, 2 more minutes. Add water and reduce heat to low, then cover and cook 5 minutes.
2. Season fish all over with salt and pepper, then arrange fillets around perimeter of skillet. Loosely pile green beans into center and season with salt and pepper, then cover skillet and continue to cook until fish flakes easily with a fork and beans are just tender, 10 to 12 more minutes.
3. Meanwhile, combine pineapple, cucumber, cilantro, lime juice, and remaining 1/4 cup onion in a small bowl and season with salt and pepper to taste; set aside.
4. Divide fish, green beans, and rice among plates and serve with pineapple salsa and lime wedges.
Source: Hannaford fresh Magazine, July-August 2021
 
 
 
 
 
 
 
 
 
 
 
 
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