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
Copyright (c) 2006, Mary Sue Milliken and Susan Feniger
Recipe courtesy of Robin Miller