Mexican Rice With Tomatillo Infusion

Tomatillo Sauce:

4 Tbsp. olive oil

10-12 tomatillos

1 head garlic

1 Tbsp. kosher salt

1 lg. white onion

1 bunch cilantro

2- 7oz cans of dice green chiles

Place all ingredients in a pan (after chopped) with the exception of the cilantro. Cook on medium high for 10 – 15 min. until softened. Add cilantro and blend in a blender.

To Make The Rice:

2 Tbsp. Olive oil

2 3/4 brown long grained rice

1 1/2 tsp. kosher salt

4 cups chicken broth

Brown rice and salt in oil. Add 1/2 of the tomatillo mixture (recipe above). Add broth, slow boil on medium heat. Once boiling, cover and cook 20 minutes without stirring.

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