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.
•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
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.
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)
Pour sauce over rice, mix well and bring to a boil.
Mix again and reduce heat to low. Cover and let simmer for 10-15 minutes stirring lightly every 5 minutes. Adjust seasoning.
The liquid should be absorbed in that period of time and the rice should be tender. Serve with your favorite Mexican dinner and enjoy!
Recipe by Ben's blog at http://whatscookingmexico.com/2009/09/15/mexican-tomatillo-rice/