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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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 |
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.
4. * 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.)
5. Tomatillo Salsa:
6. 1 pound tomatillos, husked, washed, and cut into quarters
7. 2 to 4 large jalapeno chiles, stemmed, seeded if desired, and roughly chopped
8. 1/2 cup cold water
9. 1/2 medium onion, cut in 1/2
10. 2 bunches cilantro, stems and leaves
11. 2 teaspoons salt
12. 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.
13. Yield: 3 1/2 cups
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