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Puerto Rican-Style Green Rice with Tomatillos<\/p>\nPuerto Rican-Style Green Rice with Tomatillos<\/p>\n
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6 large tomatillos (about 3\/4 pound), husked, stemmed, and rinsed under warm water to remove stickiness<\/p>\n
About 1 cup water<\/p>\n
1\/4 cup finely chopped fresh cilantro<\/p>\n
1 Tbsp finely chopped jalapeno chili (optional)<\/p>\n
1 Tbsp extra-virgin olive oil<\/p>\n
2 large cloves garlic, finely chopped<\/p>\n
1\/2 tsp salt, plus additional, to taste<\/p>\n
1 1\/4 cups long-grain white rice<\/p>\n
1\/4 cup mild or medium tomato salsa, preferably chunky style<\/p>\n
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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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n