Rice with Tomatillos and Chiles

By bersbear

Ingredients

• 6 tomatillos, husked and coarsely chopped
• 2 small hot green chiles, seeded and chopped
• 2 tablespoons chopped fresh cilantro or parsley
• 3 cups water
• 1 tablespoon olive oil
• 1/2 cup minced scallions
• 2 garlic cloves, chopped
• 1 1/2 cups long-grain white rice
• 1 teaspoon salt

Preparation

Step 1

In a blender or a food processor, combine the tomatillos, chiles, cilantro, and 1/2 cup of the water and blend until smooth.

In a large pot, heat the oil over medium heat. Add the scallions and garlic and cook 2 minutes to soften. Add the rice and stir constantly to cost, but do not allow rice to brown. Add the reserved tomatillo puree, and simmer for 2 to 3 minutes, stirring. Add the salt and the remaining 2 1/2 cups water, and bring to a boil, stirring once with a fork. Reduce the heat to low, cover, and simmer until the liquid is absorbed, about 30 minutes. Remove from the heat and allow to sit, covered, for 10 minutes. Fluff the rice and transfer to a serving bowl.