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Nutrition Facts
Serving Size 210 g
(Approx. 4 Servings)
Amount Per Serving
Calories 180 Calories From Fat 5
% Daily Value*
Total Fat 0.5 g 1%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 250 mg 10%
Total Carbohydrate 39 g 13%
Dietary Fiber 1 g 4%
Sugars 3 g
Protein 5 g
Vitamin A 4% Iron 10%
Vitamin C 20% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Tomatillo Rice
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
4  People


Recipe makes 4 Servings

1/2 Lb tomatillos
2 garlic, minced
1 jalapeño pepper, seeded and minced
14 1/2 Oz H-E-B Select Ingredients Chicken Broth
1 cup(s) Riceland Long Grain White Rice
1/4 cup(s) cilantro leaves, chopped
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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 seeded 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 for 20 minutes.
Stir cilantro into cooked rice.
Serve immediately.



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