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Dinner recipe · from the recipe book

Roasted Cod and Veggie Brown Rice Bowls

Flaky chili-rubbed cod and charred peppers and zucchini over nutty brown rice, finished with a bright, tangy cilantro-lime herb sauce.

Roasted Cod and Veggie Brown Rice Bowls

Ingredients

  • 1¼ cups220 gLong-grain brown rice, dryrinsed
  • 2¼ cups520 gWater
  • 1¼ lb560 gCod filletcut into 4 portions, patted dry
  • 2 medium240 gRed bell peppersliced into strips
  • 1½ medium300 gZucchinicut into half-moons
  • 1 medium110 gRed onioncut into wedges
  • 1½ cups250 gBlack beans, canned, drained and rinsed
  • 1 cup150 gCorn kernels, frozenthawed and patted dry
  • 2 tbsp30 gOlive oil
  • 2¼ tsp6 gChili powder
  • 2 tsp4 gGround cumin
  • ½ tsp3 gSalt
  • 1¾ cups chopped30 gFresh cilantroleaves and tender stems
  • 1 container (6 oz)150 gPlain Greek yogurt, nonfat
  • 1 lime, juiced40 gLime juice
  • 1 whole14 gJalapeñoseeded
  • 1 clove3 gGarlicpeeled

Steps

  1. Bring the brown rice and water to a boil in a saucepan, cover, and simmer on low for 40 minutes until tender; rest covered 5 minutes, then fluff.
  2. While the rice cooks, preheat the oven to 425°F (220°C).
  3. Mix the chili powder, cumin and salt in a small bowl to make the spice rub.
  4. On a sheet pan, toss the bell pepper, zucchini, red onion and frozen corn kernels (thawed) with half of the olive oil and half of the spice rub; roast 15 minutes.
  5. Rub the cod fillet portions with the remaining half of the olive oil and the remaining half of the spice rub.
  6. Push the vegetables aside, add the cod fillet portions and the black beans to the pan, and roast 10 to 12 minutes until the cod flakes and reaches 145°F (63°C).
  7. Meanwhile, blend the cilantro, Greek yogurt, lime juice, jalapeño and garlic in a blender until smooth to make the herb sauce.
  8. Divide the brown rice among four bowls, top with the roasted vegetables and corn, black beans and cod, and drizzle with the herb sauce.

Contains: Milk, Fish.

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Saved in the Every Helping recipe book on October 24, 2026.

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