Green Rice Recipe

Recipe provided by Mary Sue Milliken and Susan Feniger

Watch the preparation of this dish here.

Difficulty Level

Easy

Nutritional Information

Per Serving (1 of 10 servings): Calories 290, Total Fat 7 g, Saturated Fat 1 g, Carbohydrates 52 g, Dietary Fiber 3 g, Sugar 4 g, Protein 6 g, Cholesterol 0 mg, Sodium 453 mg

Ingredients

For the Green Rice:

1 recipe Tomatillo Salsa (recipe below)
6 Poblano peppers, roasted, peeled, and seeded
5 Romaine lettuce leaves
2 bunches of cilantro, including stems and leaves
4 scallions, both 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

For the Tomatillo Salsa (Green Salsa):

1 pound tomatillos, husked, cleaned, and cut into quarters
2 to 4 large jalapeo peppers, stems removed, seeded if preferred, coarsely chopped
1/2 cup cold water
1/2 medium onion, halved
2 bunches cilantro, stems and leaves
2 teaspoons salt

Preparation

Step 1: Set the oven to preheat at 350F. Place the tomatillo salsa into a food processor or blender. Add the roasted Poblano peppers, Romaine leaves, cilantro, scallions, garlic, water, and salt, then blend until smooth. Set this green mixture aside.

Step 2: In a medium skillet, heat the vegetable oil over medium-low heat. Add the rice and stir constantly until it turns golden and begins to crackle, which takes about five minutes. Pour in the green puree you prepared earlier and mix well.

Step 3: Transfer the rice mixture into a 4-quart baking dish. Cover the dish with foil and bake for 30 to 35 minutes, or until the liquid is fully absorbed and the rice is cooked through. Fluff with a fork and serve warm.

Tomatillo Salsa (Green Salsa) Instructions

Place the tomatillos, jalapeos, and water in a blender and pulse until slightly chunky. Add the onion, cilantro, and salt, then blend for about 2 more minutes until the texture is smooth without large chunks. This salsa can be stored in the refrigerator in a sealed container for up to 3 days.