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
How to Make It
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.