1/2 pound tomatillos, husked, washed and cut into quarters
1 large jalapeño, seeded and chopped
1/4 cup coarsely chopped onion
1 cup cilantro, stems and leaves
1 1/2 teaspoons salt
3 poblano chiles roasted, peeled and seeded
4 romaine lettuce leaves
2 green onions
3 cloves garlic, peeled
2 tablespoons olive oil
1 1/2 cups long-grain rice
1. Place the tomatillos, jalapeños and 1 cup cold water in a blender or a food processor. Purée just until chunky; add onion, cilantro, salt, chiles, lettuce, green onions and garlic. Purée until smooth, about 2 more minutes. This may be done in batches unless using a large food processor.
2. In a heavy large saucepan, heat the olive oil over medium-heat. Sauté the rice, stirring constantly until golden and crackling, about 5 minutes. Pour in the purée and stir to combine.
3. Cover and simmer until the liquid is absorbed and the rice is tender, 40-45 minutes.
4. Stir with a fork and serve hot.
This recipe serves: 4
Preparation time: 10 minutes
Cooking time: 45 minutes
Green Chile Pilaf Recipe by FoodFit