Tomatillo Rice. The tomatillo pretty much disappears as it cooks, but you can find green flecks if you look closely.
Tomatillo Rice was a happy accident. We had tomatillos left over from shish kabab and decided to toss them into a pilaf. The effect is transformative. It’s slightly tart with a very full and well-balanced taste that will complement any protein it is served with. Serves 4.
Ingredients:
1 c rice, preferably long grain
2 T good olive oil
½ c onion, chopped
½ green bell pepper, chopped
1 clove garlic, chopped
½ jalapeño pepper, seeded and chopped
4 tomatillos, chopped
1 ½ t chicken stock (more or less)
Salt and pepper to taste
Method: saute onion, bell pepper, jalapeño pepper and garlic until wilted. Add rice and maintain heat, stirring constantly, until grains are shiny and beginning to crisp. Add tomatillos and lower heat to a simmer. The ingredients will cook down into a paste in 5 minutes or less. Add chicken stock and salt if needed (you will also correct the seasoning at the end) and bring to the boil. Cover and bring to a low simmer with just a little steam coming out from under the lid. Simmer 10 minutes then remove from the heat and rest 20 minutes. Serve with savory meats, fish or grilled vegetables.
