Rice Stuffing With Salsa Verde And Pumpkin Seeds
|Fresh tomatillos/1 can,16 ounce tomatillos, drained||1 Pound, husked|
|Poblano chilies/4 canned whole chilies||1⁄3 Pound, roasted, peeled and seeded (3 Fresh Ones)|
|Pumpkin seeds||1⁄3 Cup (5.33 tbs), toasted|
|Garlic||1 Clove (5 gm) (Large Clove)|
|Ground cumin||1⁄4 Teaspoon|
|Chicken stock||1 Cup (16 tbs)|
|Olive oil||2 Tablespoon|
|Minced green onion||1⁄3 Cup (5.33 tbs) (White Parts Only)|
|Jalapeno chilies||2 , seeded and minced|
|Uncooked rice||1 1⁄4 Cup (20 tbs)|
|Freshly ground pepper||To Taste|
|Minced fresh cilantro/Italian parsley||1 Tablespoon (Coriander)|
|Sour cream||3 Tablespoon (For Garnish)|
|Avocados||2 , peeled, seeded and sliced (For Garnish)|
Puree first 5 ingredients with pinch of sugar in processor or blender.
Strain through fine sieve, pressing vegetables with back of spoon to extract as much liquid as possible.
Add enough chicken stock to equal 2 1/2 cups.
Heat olive oil in heavy large skillet over low heat.
Add green onion and jalapeno chilies.
Cover and set aside for 10 minutes, stirring occasionally.
Mix in rice, coating evenly with oil.
Blend in puree and bring to simmer.
Cover and cook until all liquid is absorbed, about 40 minutes.
Taste and season with salt and pepper.
Just before serving, stir in cilantro.
Top with sour cream and garnish with avocados.
Surround with plantains or sweet potatoes if desired.