Ingredients
- 1 1/2 cups long grain white rice, uncooked and rinsed
- 8-10 small tomatillos, cleaned and husk removed
- 2 jalapenos
- 1/2 bunch spinach (about 2 cups)
- Approx. 2 cups cilantro (not packed)
- 4 cloves garlic
- Juice from 2 limes
- Salt and pepper to taste
- 2 3/4 chicken broth (or water)
- 2 tsp neutral oil
Instructions
Preheat the oven to 425 degrees.
Line baking sheet with foil, and place tomatillos and jalapeños. Drizzle olive oil to lightly coat. Place in oven for 20-25 minutes, shaking halfway through. If making black beans, prepare bell pepper and onion while tomatillos and jalapeños are in the oven.
In a food processor, combine cilantro and garlic until slightly smaller than pea size. Set aside.
Place tomatillos, jalapeños (remove seeds to reduce spice level), spinach, ½ cup of chicken broth and lime juice in a blender or food processor. Blend for 30 seconds. Season with salt and pepper.
In a pot, heat neutral oil over medium heat. Sauté rice for 2-3 minutes, add cilantro and garlic mixture. Sauté an additional 2-3 minutes. Stir often as to not brown the rice.
Add 2 cups of the tomatillo mixture to rice and the remaining 2½ cups of chicken broth.
Bring to a boil, cover and reduce heat to low.
Cook for 18-20 minutes.
Remove from heat, wrap cloth towel under lid and cover. Let sit until time to eat, at least 5 minutes.
Serve with black beans and enjoy.
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