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  • In a medium saucepan, melt the butter over medium heat. Add the almonds; toast for 2 minutes. Add the rice; toast for 2 more minutes. Stir in the chicken broth and bring to a boil, then cover the pan, lower the heat and simmer for 13 minutes. Add the green beans and cook for 5 minutes longer. Fluff the rice with a fork.

  • While the rice is cooking, in a small saucepan, heat a drizzle of EVOO over medium heat. Add the chorizo and cook until the fat is rendered, about 2 minutes. Stir in the tomatoes and bring to a simmer, then lower the heat to low.

  • Season the cod with salt and pepper. Sprinkle the paprika and parsley on each side of the fish fillets. In a large skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the cod and cook, turning once, until just firm and opaque, 6 to 8 minutes.4. Top the cod with the chorizo-tomato mixture and serve with the green bean rice.