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Tomatillo-Cilantro Rice |
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Serves: 4 Print this Recipe(Arroz de Tomatillo y Cilantro) Category: Rice Dishes Cilantro takes on a different, mild taste when cooked. The intriguing subtle flavor of this rice has made it a favorite at my house. Patricia Amtmann, owner of an import business in Mexico City, told me how to prepare this dish, and I worked out the recipe. The rice pairs nicely with a main course of Shrimp with Tomatoes and Cheese (see Fish and Shellfish). 2 medium tomatillos (2 ounces), husked, rinsed, and chopped 1/2 cup lightly packed coarsely chopped fresh cilantro 2 cups canned fat-free reduced-sodium chicken broth 1 tablespoon olive oil 1 cup long-grain white rice 2 green onions, including 2 inches of green stalk, chopped 1/4 teaspoon salt, or to taste 1. Put the tomatillos, cilantro, and 1 cup of the chicken broth into a blender and blend until smooth. Pour into a 2-cup liquid measuring cup and add enough of the remaining chicken broth to total 2 cups liquid. Reserve. 2. In a wide 2-quart saucepan, heat the oil over medium heat until hot. Add the rice and cook, stirring, until the rice color is opaque and starts to change color, but doesn't brown, 4 to 5 minutes. Add the scallions and salt. Cook 1 minute. Pour in the reserved 2 cups puréed cilantro-chicken broth mixture. Bring to a boil. 3. Reduce heat to low, cover, and cook 18 to 20 minutes, or until the liquid is absorbed and the rice is tender. Remove from the heat, cover, and let sit 5 minutes. Stick a fork into the bottom of the pan to check for remaining moisture. If just dry, fluff with a fork and serve. If not, cover and let stand 5 more minutes. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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