Puerto Rican-Style Green Rice with Tomatillos

 

6 large tomatillos (about 3/4 pound), husked, stemmed, and rinsed under warm water to remove stickiness

About 1 cup water

1/4 cup finely chopped fresh cilantro

1 Tbsp finely chopped jalapeno chili (optional)

1 Tbsp extra-virgin olive oil

2 large cloves garlic, finely chopped

1/2 tsp salt, plus additional, to taste

1 1/4 cups long-grain white rice

1/4 cup mild or medium tomato salsa, preferably chunky style

 

In a medium stockpot or large saucepan filled with boiling water, add the tomatillos and cook until soft, about 5 minutes. Drain. Transfer the tomatillos to a food processor fitted with the knife blade, or to a blender; process until smooth and pureed. Add enough water to the tomatillos to measure 2 1/2 cups total. In a medium deep-sided skillet with a lid, combine the tomatillo mixture, cilantro, chili (if using), oil, garlic, and salt; bring to a boil over high heat. Stir in the rice, cover, and reduce heat to low; simmer until all the liquid is absorbed, about 20 minutes. Remove from heat and stir in the salsa and additional salt, if necessary. Let stand, covered, 5 minutes; fluff with a fork and serve.