1/2 pound tomatillos
1 14.5 ounce can chicken broth
2 cloves garlic
1 small jalapeno pepper, seeded and minced
1 cup Texmati or long-grain rice
1/4 cup chopped cilantro leaves
Remove and discard husks from tomatillos; place in a 2-quart saucepan. Add water to just cover; bring to a boil over high heat. Boil 5 minutes or until tomatillos are soft. Drain well.
Meanwhile, mince garlic and jalapeno.
Pulse tomatillos in a blender or food processor until smooth; add 1 to 2 tablespoons water, if necessary. Pour mixture into a glass measuring cup and add enough broth to make 2 cups liquid.
Pour tomatillo mixture back into saucepan; add jalapeno and garlic. Bring to a boil over medium-high heat. Stir in rice. Cover pan; reduce heat to low and cook 20 minutes.
Stir cilantro into cooked rice. Serve immediately
No Nutritional Information Available
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