Recipe courtesy of Mary Sue Milliken and Susan Feniger

Green Rice

  • Level: Easy
  • Total: 55 min
  • Prep: 20 min
  • Cook: 35 min
  • Yield: 6 to 8 servings
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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* (See Cook's Note)

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 bunches cilantro, stems and leaves 

2 teaspoons salt 

Directions

  1. Preheat the oven to 350 degrees F. 
  2. 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. 
  3. 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. 

Tomatillo Salsa:

  1. 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. 

Cook’s Note

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.)

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