Excellent Mexican side dish! Made as directed except for using veggie broth and brown rice. Served with Mexican Lasagna - perfect complement!
Notes: The fresh poblano chilies add quite a bit of heat; for milder rice--or for a shortcut--substitute 1 can (7 oz.) diced green chilies and skip step 1. If making the green salsa (through step 2) up to 1 day ahead, chill airtight.
More From Sunset
- Calories: 174
- Calories from fat: 19%
- Protein: 4.1g
- Fat: 3.7g
- Saturated fat: 0.5g
- Carbohydrate: 31g
- Fiber: 0.9g
- Sodium: 159mg
- Cholesterol: 0.0mg
- 1/2 pound fresh poblano chilies (about 2), rinsed and dried (see notes)
- 3/4 cup coarsely chopped romaine lettuce leaves
- 3/4 cup coarsely chopped fresh cilantro
- 1/3 cup coarsely chopped fresh tomatillos or drained canned tomatillos
- 2 tablespoons coarsely chopped green onions
- 2 cloves garlic, peeled
- About 2 cups fat-skimmed chicken broth or water
- 1 1/2 cups long-grain white rice
- 2 tablespoons salad oil
- About 1/2 teaspoon salt
- 1. Place chilies in a 10- by 15-inch baking pan. Broil 2 to 3 inches from heat, turning occasionally, until charred all over, about 15 minutes. Let stand until cool enough to handle. Pull off and discard skins, stems, and seeds.
- 2. In a blender or food processor, whirl roasted chilies, lettuce, cilantro, tomatillos, green onions, and garlic until smooth. Pour the purée into a 1-quart glass measure and add enough broth to make 3 cups.
- 3. In a 2- to 3-quart pan over medium-high heat, frequently stir rice in oil until opaque, 3 to 4 minutes.
- 4. Stir in chili mixture and 1/2 teaspoon salt. Bring to a boil over high heat; cover, reduce heat, and simmer until rice is tender to bite, 18 to 20 minutes.
- 5. Stir with a fork, and add more salt to taste. Mound rice on a platter.
Only you will be able to view, print, and edit this note.Add Note