This dish tastes great when paired with sliced baguette or plain crackers. For a fantastic vegetable dip, combine it with cream cheese, sour cream, or both. You can also toss it with pasta, potatoes, or rice. I frequently get requests for the recipe whenever I make this appetizer.
| Prep Time: | 20 mins |
| Cook Time: | 28 mins |
| Total Time: | 48 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¾ cup chopped romaine lettuce
- ¾ cup chopped fresh cilantro
- 1 (4 ounce) can chopped green chilies
- ⅓ cup chopped tomatillos
- 2 tablespoons green onions, chopped
- 2 cloves garlic
- 2 cups chicken broth, or more as needed
- 2 tablespoons olive oil
- 1 ½ cups long-grain rice
- ½ teaspoon salt
Instructions
- Place lettuce, cilantro, green chiles, tomatillos, green onions, and garlic in a blender. Puree, adding enough broth to make 3 cups liquid.
- Heat oil in a 2- to 3-quart saucepan over medium-high heat. Add rice and saute until opaque, about 5 minutes. Add broth mixture and salt; bring to a boil. Cover and reduce heat to low. Simmer until rice is tender, 18 to 20 minutes.
- Brown rice will take about 40 minutes to cook.
Nutrition Facts
| Calories | 227 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 807 mg |
| Sugars | 2 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent. So yummy and fresh. It was a hit with my whole family alongside creamy chicken enchiladas.
I used jasmine rice and this recipe turned out perfectly. It was not gummy as others have noted. Delicious side dish! Next time, I will chop the cilantro and addit to the rice without pureeing it so that you can see some nice green bits of color.
This was the first time I’ve heard of a rice recipe with lettuce in it. It was delicious, though, and it is now one of my favorites!
Unique and tasty. I was skeptical about Romaine lettuce being included but it worked out well.
Unique and tasty. I was skeptical about Romaine lettuce being included but it worked out well.
This was wonderful. I made the liquid mixture and browned the rice early in the day & served it with shrimp enchiladas suizas.
I rinsed my rice thoroughly but it still was a bit gummy. I still loved it and will make it again.
I absolutely loved this green chile rice, I did not change a thing!
Deceptively simple but AMAZING. I subbed out the rest of a jar of salsa verde for the tomatillos and it turned out wonderful. The only issue is cooking time; it came out rather watery and I needed to cook it longer, which made the rice pop. Not a perfect texture, but still very good.
Love the flavor combo. The only thing I will do differently next time is that I will rinse my rice. It got a bit gummy from the starch.