|Jalapeno chilies||3 , diced|
|Canned tomatillos||16 Ounce, drained (1 Can)|
|Garlic||1 Clove (5 gm) (Large Clove)|
|Ground cumin||1⁄4 Teaspoon|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||2 Tablespoon|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Long grain rice||1 Cup (16 tbs)|
|Chopped fresh cilantro||1 Tablespoon|
|Sliced jalapeno chilies||2 Tablespoon|
Place the chiles, tomatillos, garlic and cumin in a blender or food processor, add 1 cup of the broth, and puree the mixture until it's smooth.
Add additional broth to make 2 cups of liquid.
In a heavy skillet, heat the oil over medium-high heat, add the onion, and saute until it's soft, 2 to 3 minutes.
Add the rice and saute for a couple of minutes, or until the rice starts to turn opaque.
Bring the broth mixture to a boil in a saucepan and add the rice.
Reduce the heat, cover, and simmer until all the liquid is absorbed, 20 to 30 minutes.
Remove the pan from the heat and lightly toss the rice with the chopped cilantro, garnish with the jalapenos, and serve hot.