Directions:
- 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
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 174.82 Kcal (732 kJ) | ||
| Calories from fat | 82.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.12g | 14% | |
|---|---|---|---|
| Sodium | 819.74mg | 34% | |
| Potassium | 1332.17mg | 28% | |
| Total Carbs | 17.37g | 6% | |
| Sugars | 5.45g | 22% | |
| Dietary Fiber | 10.82g | 43% | |
| Protein | 5.61g | 11% | |
| Vitamin C | 23.9mg | 40% | |
| Iron | 5.4mg | 30% | |
| Calcium | 187.7mg | 19% | |
| Amount Per 100 g | |||
| Calories | 30.87 Kcal (129 kJ) | ||
| Calories from fat | 14.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.61g | 14% | |
|---|---|---|---|
| Sodium | 144.77mg | 34% | |
| Potassium | 235.26mg | 28% | |
| Total Carbs | 3.07g | 6% | |
| Sugars | 0.96g | 22% | |
| Dietary Fiber | 1.91g | 43% | |
| Protein | 0.99g | 11% | |
| Vitamin C | 4.2mg | 40% | |
| Iron | 1mg | 30% | |
| Calcium | 33.2mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Fresh Corn and Poblano Soup
Fresh poblano chiles, Ears sweet white corn, Olive oil and 7 more.. -
Pork Tamales in Banana Leaves (Tamales Con Puerco)
Boneless pork shoulder, cut into 1/2-inch cubes, Water and 14 more.. -
Southwest Chicken & Rice Salad
Ears sweet corn, Olive oil, divided and 11 more.. -
Pan Seared Fish With Mushrooms and Scallions
Fish fillets (snapper, grouper, etc, a firm white ) and 8 more.. -
Salsa Bread Strips With Avocado Salsa
French 9-grain bread, sliced in half and 13 more.. -
Spicy Corn Frittata with Tomatoes and Scallions
Extra-virgin olive oil and 10 more.. -
Mughlai Cauliflower
Cauliflower, Plain nonfat yogurt and 14 more.. -
Quinoa Pilaf
Quinoa, Olive oil, Scallions, thinly sliced and 6 more.. -
Poblanos Stuffed With Corn and Cheese
Poblano chiles, Butter, Olive oil, Scallion, sliced and 6 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
