Green Rice

James Craig's Note:

This recipe was found in the "Cooking Light" magazine. If you enjoy tomatillos, you will enjoy this.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 6 large tomatillos (about 3/4 lb)
• 2 tablespoons water
• 1⁄3; cup minced fresh cilantro
• 4 teaspoons minced seeded jalapeno peppers
• ½ teaspoon salt
• 1 clove garlic , minced
• 1 ¼ cups uncooked long grain rice

Directions:

1. Discard husks and stems from the tomatillos.
2. Cook the tomatillos in boiling water in a medium saucepan for 4 minutes or until soft; drain.
3. Combine the tomatillos and 2 teaspoons water in a blender and process until smooth.
4. Pour the tomatillo mixture into a 4 cup glass measure, and add enough water to mixture to measure 2& 1/2 cups.
5. Combine the tomatillo mixture, cilantro, jalapeno, salt and garlic in a saucepan, and bring to a boil.
6. Add rice; cover mixture, reduce heat, and simmer 20 minutes or until liquid is absorbed.
7. Remove from heat, and fluff with fork.

Reviews

[Shannon Renee]

I suggest using canned tomatillos so you don't have cook them down or food process them. This rice goes really well with fish tacos.

[jane49423]

Needed to use some of my CSA veggies and this was a great way to use a few tomatillos and jalepeno

[Chef #206608]

We loved this rice. I used one whole jalapeno. At the end, I added the squeeze of lime and a handful of fresh, chopped tomatoes. Delicious and has lots of flavor.