Ingredients:
6 large tomatillos (about
3/4 pound)
2 Tbsp. water
1/3 cup minced fresh cilantro
4 tsp. minced, seeded jalapeño
pepper
1/2 tsp. salt
1 garlic clove, minced
1 1/4 cups uncooked Texmati,
basmati, or long-grain rice
Instructions:
Discard the husks and stems
from the tomatillos.
Cook the tomatillos in boiling
water in a medium saucepan for 4 minutes or until soft; drain.
Combine the tomatillos and
2 tablespoons water in a blender, and process until smooth. Pour the tomatillo
mixture into a 4-cup glass measure, and add enough water to mixture to
measure 2 1/2 cups.
Combine tomatillo mixture,
cilantro, jalapeño, salt, and garlic in saucepan, and bring to a
boil. Add rice; cover mixture, reduce heat, and simmer for 20 minutes or
until the liquid is absorbed. Let stand, covered, 5 minutes.
Remove from heat, and fluff
with a fork.
Servings: 8
Nutrition Facts:
Amount Per Serving:
Calories 115 g
Fat 0 g, Cholesterol
mg,
Sodium 135 mg,
Courtesy Of: http://www.free-gourmet-recipes.com
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