Green Rice

Directions

1. 1
   Preheat the oven to 350 degrees F.
2. 2
   Pour the Tomatillo Salsa into a food processor or a blender.
3. 3
   Add the poblano chiles, lettuce leaves, cilantro, scallions, garlic, water, and salt and process until liquefied.
4. 4
   (If using a blender, work in batches.)
5. 5
   Set aside.
6. 6
   Heat the vegetable oil in a medium skillet over medium-low heat.
7. 7
   Saute the rice, stirring constantly, until golden and crackling, about 5 minutes.
8. 8
   Pour in the reserved green puree and stir to combine.
9. 9
   Transfer to a 4-quart baking dish or casserole.
10. 10
    Cover with foil and bake until the liquid is absorbed and the rice is tender, 30 to 35 minutes.
11. 11
    Stir with a fork and serve hot.
12. 12
    * To rinse rice, place the rice in a large bowl (not a colander) and rinse under cold running water for 5 minutes.
13. 13
    (If you use a colander, the starch remains on the rice, leaving it sticky.)
14. 14
    1 pound tomatillos, husked, washed, and cut into quarters
15. 15
    2 to 4 large jalapeno chiles, stemmed, seeded if desired, and roughly chopped
16. 16
    1/2 cup cold water
17. 17
    1/2 medium onion, cut in 1/2
18. 18
    2 bunches cilantro, stems and leaves
19. 19
    2 teaspoons salt
20. 20
    Place the tomatillos, jalapenos, and water in a blender or food processor fitted with the metal blade.
21. 21
    Puree just until chunky.
22. 22
    Then add the remaining ingredients and puree about 2 minutes more, or until no large chunks remain.
23. 23
    This salsa keeps in the refrigerator, in a covered container, about 3 days.
24. 24
    Yield: 3 1/2 cups