 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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 |
1 pound tomatillos, husked, washed and cut into quarters |
2 - 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped |
1/2 cup cold water |
1/2 medium onion, cut in half |
2 bunches cilantro, stems and leaves |
2 teaspoons salt |
Directions:
1. 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.
2. TOMATILLO SALSA (GREEN SALSA)
3. 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.
|
|