Green Rice

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Texmati is a Texas-grown hybrid of long-grain and Indian basmati rices. In this recipe, the rice is cooked in a tomatillo mixture, making it exceptionally tangy. It makes an excellent accompaniment to the Chicken-and-Rajas Enchiladas.
8 servings (serving size: 1/2 cup)


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6 large tomatillos (about 3/4 pound)
2 tablespoons water
1/3 cup minced fresh cilantro
4 teaspoons minced seeded jalapeño pepper
1/2 teaspoon salt
1 garlic clove, minced
1 1/4 cups uncooked Texmati, basmati, or long-grain rice


Discard the husks and stems from the tomatillos. Cook the tomatillos in boiling water in a medium saucepan for 4 minutes or until soft; drain. Combine the tomatillos and 2 tablespoons water in a blender, and process until smooth. Pour the tomatillo mixture into a 4-cup glass measure, and add enough water to mixture to measure 2 1/2 cups.

Combine tomatillo mixture, cilantro, jalapeño, salt, and garlic in saucepan, and bring to a boil. Add rice; cover mixture, reduce heat, and simmer for 20 minutes or until the liquid is absorbed. Let stand, covered, 5 minutes. Remove from heat, and fluff with a fork.

Created date

April 1998

Nutritional Information

Calories 117
Caloriesfromfat 3 %
Fat 0.4 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 2.7 g
Carbohydrate 25.5 g
Fiber 0.9 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 155 mg
Calcium 18 mg