Tomatillos add a lemony, herbal flavor to this green rice. A relative of the Cape gooseberry, tomatillos resemble small green tomatoes. Before using tomatillos, they must be husked. Use your fingers to peel the brown papery husk under warm running water. The husk and the sticky, resinous substance that lightly coats the fruit will rinse right off.
The rice is a delicious accompaniment to our Short Ribs with Roja Slow Cooking Sauce and our Smoked Tri-Tip.
- 1 lb. tomatillos, husked, washed and coarsely
- 1 yellow onion, coarsely chopped
- 3 garlic cloves
- 1 1⁄2 cups fresh cilantro leaves
- 1 1⁄4 cups chicken stock
- 2 Tbs. canola oil
- 2 cups long-grain rice, rinsed
- 2 1⁄2 tsp. salt
In a saucepan over medium heat, warm the oil. Add the rice and salt and cook, stirring constantly, for 3 minutes. Add the tomatillo mixture and stir to combine. Bring to a boil, then cover and reduce the heat to low. Cook until all the liquid has been absorbed and the rice is tender, about 25 minutes. Remove from the heat and let stand for 10 minutes, then transfer to a serving bowl. Serves 6.