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Arroz Verde

Mexican.Chef's picture
  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.

Recipe Summary

Main Dish

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