0.0 – 0 reviews • Mexican Rice
Ingredients
- 1 recipe Tomatillo Salsa, recipe follows
- 6 Poblano chiles, roasted, peeled and seeded
- 5 Romaine lettuce leaves
- 2 bunches cilantro, stems and leaves
- 4 scallions, white and green parts
- 6 garlic cloves, peeled
- 1/2 cup cold water
- 2 teaspoons salt
- 1/4 cup vegetable oil
- 3 cups long-grain rice, rinsed
- 1 pound tomatillos, husked, washed and cut into quarters
- 2 – 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped
- 1/2 cup cold water
- 1/2 medium onion, cut in half
- 2 bunches cilantro, stems and leaves
- 2 teaspoons salt
Instructions
- Preheat oven to 350 degrees. Pour the tomatillo salsa into a food processor or a blender. Add the Poblano chiles, lettuce leaves, cilantro, scallions, garlic, water and salt and process until liquified. Set aside. In a medium skillet heat vegetable oil over medium-low heat. Add rice, stirring constantly, until golden and crackling, about five minutes. Pour in the reserved green puree and stir to combine. Transfer to a 4-quart baking dish, cover with foil and bake until the liquid is absorbed and the rice is tender, 30 – 35 minutes. Stir with a fork and serve hot.
- In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.