Spicy green Mexican rice
Serves: 6
Prep Time: 15 minutes
Total Time: 40 minutes
1 1/2 pounds fresh tomatillos, husks removed, rinsed and quartered
1 medium white onion, peeled, cored and quartered
1/3 cup vegetable oil or rice bran oil
2 cups long grain rice, rinsed until water runs clear, drained
4-5 cloves garlic, minced
2-3 jalapeno peppers, minced
1 can (4 ounce) diced green chilis
2 cups gluten free low-sodium chicken broth or vegetable broth
1 teaspoon kosher salt
1/2 cup chopped fresh cilantro
1 bunch green onions, thinly sliced
fresh lime juice from 1 lime (2 Tablespoons)
1. Preheat Oven: Adjust oven rack so Dutch oven with lid will fit. Heat to 350 degrees.
2. Puree Tomatillos and Onion: Puree tomatillos and onion in a blender or food processor until smooth. Measure 2 cups and set aside.
3. Saute Rice: In a large Dutch oven, heat oil until shimmering, then add rice and cook until rice starts to turn a golden brown, stirring often, 10 minutes or so.
4. Add Liquids and Boil: Stir in garlic and half of the jalapenos until fragrant, about 30 seconds, then add reserved puree, broth, diced green chiles and salt. Bring to a boil.
5. Bake Rice: Cover and place in oven for 15 minutes.
6. Stir and Finish: Stir rice, then cover and continue to cook 15 more minutes. Remove from oven and fluff rice with a fork. Add remaining jalapenos, chopped cilantro and green onions. Sprinkle with lime juice and toss to combine. Serve hot. Enjoy!
