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Tomatillo Rice



Quick and easy

Quick and easy

Quick and easy

Prep Time:

5 minutes

Cook Time:

20 minutes


4 servings


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
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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