Green Rice

Total Time:
55 min
20 min
35 min

6 to 8 servings

  • 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*
  • Preheat the oven to 350 degrees F.

  • 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 liquefied. (If using a blender, work in batches.) Set aside.

  • Heat the vegetable oil in a medium skillet over medium-low heat. Saute the rice, stirring constantly, until golden and crackling, about 5 minutes. Pour in the reserved green puree and stir to combine. Transfer to a 4-quart baking dish or casserole. Cover with foil and bake until the liquid is absorbed and the rice is tender, 30 to 35 minutes. Stir with a fork and serve hot.

  • * To rinse rice, place the rice in a large bowl (not a colander) and rinse under cold running water for 5 minutes. (If you use a colander, the starch remains on the rice, leaving it sticky.)

Tomatillo Salsa:
  • 1 pound tomatillos, husked, washed, and cut into quarters

  • 2 to 4 large jalapeno chiles, stemmed, seeded if desired, and roughly chopped

  • 1/2 cup cold water

  • 1/2 medium onion, cut in 1/2

  • 2 bunches cilantro, stems and leaves

  • 2 teaspoons salt

  • Place the tomatillos, jalapenos, and water in a blender or food processor fitted with the metal blade. Puree just until chunky. Then add the 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.

  • Yield: 3 1/2 cups

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