Appetizers and Side dishes — By Ben on 15 September 2009
Mexican Tomatillo Rice

Tomatillo and basil rice

After a long and lazy week spent at my friends’ house in Dayton I am back with more Mexican inspired recipes. All this month I am posting this kind of recipes to celebrate the 199th anniversary of Mexico’s Independence. Mexican rice is my favorite way to eat this grain, but I wanted to give it a twist by using tomatillos instead of tomatoes and I spiced it up a little by adding some pepper and basil.

 

Mexican Tomatillo Rice
Author: 
Recipe type: Side Dish
Cuisine: Mexican
 
The afterthoughts: •I enjoyed this rice a lot. It is a good alternative for the popular red Mexican rice. Unlike tomatoes, tomatillos flavor is more sour hence giving this dish a very different and distinctive flavor. The jalapeno gave it a nice kick and even though I like how it mixed with the basil flavor I will keep it out next time. I'll also add some peas or other kind of veggie next time.
Ingredients
  • •2 cups long grain rice
  • •2 TBSP canola oil
  • •1/2 pound tomatillos
  • •1/2 medium onion
  • •2 garlic cloves
  • •1 jalapeno pepper, seeded
  • •1 tsp chopped fresh basil
  • •2-3 cups chicken broth
Instructions
  1. In a medium sauce pan fry rice in canola oil until it starts to turn golden brown and has a nutty smell. Make sure to stir constantly to fry evenly.
  2. In a blender mix together tomatillos, onion, garlic, jalapeno and basil with 1 cup of chicken broth. Once it's blended and smooth, add more broth until you get 4 cups of tomatillo sauce (double the amount of rice in cups)
  3. Pour sauce over rice, mix well and bring to a boil.
  4. Mix again and reduce heat to low. Cover and let simmer for 10-15 minutes stirring lightly every 5 minutes. Adjust seasoning.
  5. The liquid should be absorbed in that period of time and the rice should be tender. Serve with your favorite Mexican dinner and enjoy!

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(23) Readers Comments

  1. You'll always get my attention with rice — especially green rice! We've tried several versions and have used Anaheim chilis and lots of cilantro. Can't wait to try your version. Great photo ; )

  2. This looks like a great twist on the classic version. I really love tomatillos and the jalapeno and basil addition sound delicious.

  3. Pingback: Oven-Roasted Tomatillo Salsa : Andrea Meyers

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