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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe was found in the Cooking Light magazine. If you enjoy tomatillos, you will enjoy this. Ingredients:
6 large tomatillos (about 3/4 lb) |
2 tablespoons water |
1/3 cup minced fresh cilantro |
4 teaspoons minced seeded jalapeno peppers |
1/2 teaspoon salt |
1 clove garlic, minced |
1 1/4 cups uncooked long grain rice |
Directions:
1. Discard husks and stems from the tomatillos.
2. Cook the tomatillos in boiling water in a medium saucepan for 4 minutes or until soft; drain.
3. Combine the tomatillos and 2 teaspoons water in a blender and process until smooth.
4. Pour the tomatillo mixture into a 4 cup glass measure, and add enough water to mixture to measure 2& 1/2 cups.
5. Combine the tomatillo mixture, cilantro, jalapeno, salt and garlic in a saucepan, and bring to a boil.
6. Add rice; cover mixture, reduce heat, and simmer 20 minutes or until liquid is absorbed.
7. Remove from heat, and fluff with fork.
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