Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Green Rice
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 290
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 52
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 453
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
- 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.