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Chipotle-Cumin Cod with Green Rice and Squash

Your June may take up less space, but it can still handle a full meal for a family using only the June Pan, Roasting Rack and Food Thermometer. Here, spice-rubbed cod fillets, herbed rice and tender summer squash come together for a well-balanced meal that can feed a family of four. You can use “true” or Atlantic cod here, or even most other fish fillets. The fish’s vibrant red rub may stain the green rice as it cooks, but once you mix the rice it will be green again. Tossing the squash in salt draws out some of its moisture, so leave what’s in the bowl behind when you add the squash to the June Roasting Rack.

Prep Time — 25 min
Cook Time — 31 min
Servings — 4
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Ingredients

2 teaspoons paprika

1 teaspoon ground cumin

½ teaspoon salt

¼ teaspoon chipotle powder

4 cod fillets

¾ cup parsley leaves

½ cup cilantro leaves

1 teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon salt

1 tablespoon canola oil

1½ cups chicken broth

1 lime

1 cup basmati rice

12 ounces yellow squash

2 teaspoons canola oil

¾ teaspoon salt

¼ teaspoon black pepper

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Make the rub

To a large bowl add the paprika, cumin, salt and chipotle powder. Mix to combine.

2 teaspoons paprika

1 teaspoon ground cumin

½ teaspoon salt

¼ teaspoon chipotle powder

large bowl

measuring spoons

whisk

Rub the fish

Pat the cod fillets dry with paper towels and add them to the bowl with the spices. Using your hands, gently coat each fillet with the rub. Cover the bowl and set in the refrigerator until ready to use, up to 4 hours.

4 cod fillets

paper towels

plastic wrap

Make the green rice base

In the base of a blender, combine the parsley, cilantro, onion powder, garlic powder, salt, oil and broth. Zest about half of the lime into the blender (reserve the other half for the squash). Blend until completely smooth, about 1 minute.

¾ cup parsley leaves

½ cup cilantro leaves

1 teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon salt

1 tablespoon canola oil

1½ cups chicken broth

1 lime

blender

measuring cups

liquid measuring cup

zester

Prepare the rice

To the June Pan, add the rice and green rice base. Stir gently to combine, then spread the rice out in an even layer across the June Pan.

1 cup basmati rice

June Pan

spatula

Bake the rice

Transfer the June Pan to the middle shelf of the June Oven. Cook 23 minutes, until the rice is tender and the water is absorbed. Do not open the June Oven door while cooking. June will notify you when the rice is ready. If the rice has not absorbed all the water, follow on-screen instructions to continue cooking.

June Oven

Cut the squash

Cut off and discard the ends of the squash, then cut the squash into ½” pieces.

12 ounces yellow squash

knife

chopping board

Season the squash

Combine the squash pieces, oil, salt and pepper in a medium bowl. Zest the rest of the lime into the bowl and toss to combine. Reserve the zested lime.

2 teaspoons canola oil

¾ teaspoon salt

¼ teaspoon black pepper

1 lime

medium bowl

Add the cod

When June notifies you, remove the rice from the June Oven and set on a cooling rack. Set the June Roasting Rack in the June Pan, covering the rice. Remove the cod from the refrigerator and place the fillets along each side of the June Roasting Rack to form an open rectangle in the middle.

cooling rack

June Roasting Rack

Add the squash

Leaving any liquid in the bowl, place the squash in the center and corners of the June Roasting Rack, covering the rice but not the fish. It’s fine if some squash falls through the June Roasting Rack onto the rice.

Insert the June Food Thermometer

Horizontally insert the June Food Thermometer into the center of thickest part of the largest cod fillet.

June Food Thermometer

Roast the cod and squash

Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the food until the cod is cooked through and the squash is tender, about 8 minutes. June will notify you when the food is ready. If desired, follow on-screen instructions to continue cooking.

Fluff the rice and serve

Remove the June Pan from the June Oven. Remove the June Roasting Rack along with the cod and squash and set over a plate to catch any juices. Gently fluff the rice with a spatula to mix, then transfer the food to plates. Cut the zested lime into wedges to serve with the cod. Serve hot.

lime wedges

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