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Green Rice II

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This recipe was found in the "Cooking Light" magazine. If you enjoy tomatillos, you will enjoy this.

Ingredients Edit

  • 6 large tomatillos (about 3/4 lb)
  • 2 tablespoons water
  • 1/3 cup minced fresh cilantro
  • 4 teaspoons minced seeded jalapeño peppers
  • 1/2 teaspoon salt
  • 1 clove garlic, minced
  • 1 1/4 cups uncooked long grain rice

Directions Edit

  1. Discard husks and stems from the tomatillos.
  2. Cook the tomatillos in boiling water in a medium saucepan for 4 minutes or until soft; drain.
  3. Combine the tomatillos and 2 teaspoons water in a blender and process until smooth.
  4. Pour the tomatillo mixture into a 4 cup glass measure, and add enough water to mixture to measure 2& 1/2 cups.
  5. Combine the tomatillo mixture, cilantro, jalapeño, salt and garlic in a saucepan, and bring to a boil.
  6. Add rice; cover mixture, reduce heat, and simmer 20 minutes or until liquid is absorbed.
  7. Remove from heat, and fluff with fork.

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