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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 7067.07 Kcal (29588 kJ) | ||
| Calories from fat | 4151.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 461.3g | 710% | |
|---|---|---|---|
| Sodium | 29200.54mg | 1217% | |
| Potassium | 9312.79mg | 198% | |
| Total Carbs | 505.56g | 169% | |
| Sugars | 53.11g | 212% | |
| Dietary Fiber | 84.2g | 337% | |
| Protein | 239.84g | 480% | |
| Vitamin C | 202.9mg | 338% | |
| Iron | 37mg | 205% | |
| Calcium | 1188.5mg | 119% | |
| Amount Per 100 g | |||
| Calories | 174.26 Kcal (730 kJ) | ||
| Calories from fat | 102.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.37g | 710% | |
|---|---|---|---|
| Sodium | 720.01mg | 1217% | |
| Potassium | 229.63mg | 198% | |
| Total Carbs | 12.47g | 169% | |
| Sugars | 1.31g | 212% | |
| Dietary Fiber | 2.08g | 337% | |
| Protein | 5.91g | 480% | |
| Vitamin C | 5mg | 338% | |
| Iron | 0.9mg | 205% | |
| Calcium | 29.3mg | 119% | |
* 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.
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