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.

Recipe by Cooking Light April 1998

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

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Directions

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  • 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.

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  • 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.

Nutrition Facts

117 calories; calories from fat 3%; fat 0.4g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.1g; protein 2.7g; carbohydrates 25.5g; fiber 0.9g; iron 1.6mg; sodium 155mg; calcium 18mg.
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