Recipe courtesy of Mary Sue Milliken and Susan Feniger

Green Rice

  • Level: Easy
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Ingredients

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

TOMATILLO SALSA (GREEN SALSA)

1 pound tomatillos, husked, washed and cut into quarters

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

1/2 cup cold water

1/2 medium onion, cut in half

2 bunches cilantro, stems and leaves

2 teaspoons salt

Directions

  1. 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)

  1. 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.

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