Green Rice (Arroz Verde)

Recipe Ingredients

		Salsa
1 lb	454g / 16oz	Tomatillos - husked, washed, and quartered
2		Jalapeno chiles - (2 to 4) - stemmed, seeded, (large) roughly chopped
1/2 cup	118ml	Cold water
1/2 cup	31g / 1.1oz	Onion - cut in half (medium)
2		Cilantro, stems and leaves
2 teaspoons	10ml	Coarse salt
6		Poblano chiles - roasted, peeled, and seeded
5		Romaine lettuce leaves
4		Scallions, white and green parts
6		Garlic cloves - peeled
1/2 cup	118ml	Cold water
2 teaspoons	10ml	Salt
		Rice
1/4 cup	59ml	Vegetable oil
3 cups	480g / 16oz	Long-grain white rice - rinsed

Recipe Instructions

Preheat the oven to 350 degrees.

Prepare the salsa: Place the tomatillos, jalapenos and water in a blender or food processor fitted with the metal blade. Puree just until chunky. Then add the onion, cilantro and salt and puree about 2 minutes more, or until no large chunks remain.

Add the poblano chiles, lettuce leaves, scallions, garlic, water and salt and process until liquefied. (If using a blender, work in small batches.) Set aside. Heat the vegetable oil in a medium skillet over medium-low heat. Saute the rice, stirring constantly, until golden and crackling, about 5 minutes. Pour in the reserved green puree and stir to combine. Transfer to a 4-quart baking dish, cover with foil and bake until the liquid is absorbed and the rice is tender, 30 to 35 minutes. Stir with a fork and serve hot.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-1E14 broadcast 03-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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