Ratings & Reviews
This recipe is...
rich in grains
rich in veggies
1/2 pound tomatillos,husked, washed and cut into quarters
1 large jalapeño chili pepper,seeded and chopped
1/4 cup coarsely chopped onion
1 cup cilantro,stems and leaves
1 1/2 teaspoons salt
3 poblano chilies roasted, peeled and seeded
4 romaine lettuce leaves
2 green onions
3 cloves garlic,peeled
2 tablespoons olive oil
1 1/2 cups long-grain rice
1. Place the tomatillos, jalapeños and 1 cup cold water in a blender or a food processor. Purée just until chunky; then add onion, cilantro, salt, chilies, lettuce, green onions and garlic. Purée until smooth, about 2 more minutes. This may be done in batches unless using a large food processor.
2. In a heavy large sauce pan, heat the olive oil over medium-heat. Sauté the rice, stirring constantly until golden and crackling, about 5 minutes. Pour in the purée and stir to combine.
3. Cover and simmer until the liquid is absorbed and the rice is tender, 40 to 45 minutes.
4. Stir with a fork and serve hot.
Note: This flavorful green rice is a delicious accompaniment to any grilled meat, chicked or fish. Its heat can be controlled by the amount of chilies used. Taste the jalapeños and poblanos before adding them to check their "temperature" and adjust the recipe accordingly.
Serving Size: about 4 ounces
Number of Servings: 4
|Fat||4 g||Fiber||1 g|
|Protein||3 g||Saturated Fat||1 g|
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