Recipe courtesy of Mary Sue Milliken and Susan Feniger
Level:
Easy

Ingredients

TOMATILLO SALSA (GREEN SALSA)

Directions

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.

TOMATILLO SALSA (GREEN SALSA)

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.

IDEAS YOU'LL LOVE

Sushi Rice

Recipe courtesy of Alton Brown

Pork Chops and Rice

Recipe courtesy of Trisha Yearwood

Baked Rice Pudding

Recipe courtesy of Food Network Kitchen

Dirty Rice

Recipe courtesy of Tanya Holland

Black Beans and Rice

Recipe courtesy of Ingrid Hoffmann

Maple Pecan Rice Pudding

Recipe courtesy of Ina Garten

Rigatoni with Greens

Recipe courtesy of Giada De Laurentiis

Simple Basmati Rice

Recipe courtesy of Aarti Sequeira

Easy Green Chile Enchiladas

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking