To apply spice rubs, sprinkle over the food and then gently massage in the seasonings to make sure they adhere. As a general rule, use about 1 tablespoon of rub per portion of poultry or meat and 1 teaspoon of rub per portion of fish. Although rubs can be applied right before cooking, we’ve discovered that the flavor of the spices penetrates deeper into the food if given time. Refrigerate rubbed meat for at least an hour to maximize the return (large cuts of meat can sit overnight for a spicier, more intense flavor).
Makes about 1/2 cup

A wide-bottomed saucepan with a tight-fitting lid works best for evenly cooked rice. We prefer olive oil for this dish, but butter can be used as well. This recipe is based on authentic Mexican rice; however, this version is much quicker to prepare.

Although you can substitute natural cocoa for Dutch-processed, the cake won’t rise as high. If you don’t have baking spray with flour, mix 1 tablespoon butter with 1 tablespoon cocoa into a paste and brush inside the pan.

Try to purchase fillets that are of similar size, and avoid those that weigh less than 5 ounces because they will cook too quickly. A nonstick skillet ensures that the fillets will release from the pan, but for the sauce a traditional skillet is preferable because its light-colored surface will allow you to monitor the color of the butter as it browns.