The rice is a delicious accompaniment to our Short Ribs with Roja Slow Cooking Sauce and our Smoked Tri-Tip (see related recipes at left).
- 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.