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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s