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Ingredientes
- 1 lb Tomatillos husked, washed, and quartered
- 2 lrg Jalapeno chiles - (2 to 4) stemmed, seeded, roughly minced
- 1/2 c. Cool water
- 1/2 med Onion cut in half
- 2 bn Cilantro, stems and leaves
- 2 tsp Coarse salt
- 6 x Poblano chiles roasted, peeled, and seeded
- 5 x Romaine lettuce leaves
- 4 x Scallions, white and green parts
- 6 x Garlic cloves peeled
- 1/2 c. Cool water
- 2 tsp Salt
- 1/4 c. Vegetable oil
- 3 c. Long-grain white rice rinsed
Direcciones
- Preheat the oven to 350 degrees.
- Prepare the salsa: Place the tomatillos, jalapenos and water in a blender or possibly food processor fitted with the metal blade. Puree just till chunky. Then add in the onion, cilantro and salt and puree about 2 min more, or possibly till no large chunks remain.
- Add in the poblano chiles, lettuce leaves, scallions, garlic, water and salt and process till liquefied. (If using a blender, work in small batches.) Set aside. Heat the vegetable oil in a medium skillet over medium-low heat. Saute/fry the rice, stirring constantly, till golden brown and crackling, about 5 min. Pour in the reserved green puree and stir to combine. Transfer to a 4-qt baking dish, cover with foil and bake till the liquid is absorbed and the rice is tender, 30 to 35 min. Stir with a fork and serve warm.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 349g | |
| Recipe makes 4 servings | |
| Calories 659 | |
| Calories from Fat 131 | 20% |
| Total Fat 14.9g | 19% |
| Saturated Fat 1.32g | 5% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 2347mg | 98% |
| Potassium 485mg | 14% |
| Total Carbs 117.76g | 31% |
| Dietary Fiber 4.6g | 15% |
| Sugars 2.26g | 2% |
| Protein 11.79g | 19% |
