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Green Rice

Yield 8 servings (serving size: 1/2 cup)
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.


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.