Rice with Corn
Rice with Corn
Tomatillo-Cilantro RiceArroz de Tomatillo y CilantroCilantro takes on a different, mild taste when cooked. The intriguing subtle flavor of this rice has made it a favorite at my house. Patricia Amtmann, owner of an import business in Mexico City, told me how to prepare this dish, and I worked out the recipe. The rice pairs nicely with a main course of Shrimp with Tomatoes and Cheese.
Ingrediënten
Makes 4 servings
- 2 medium tomatillos 2 ounces, husked, rinsed, and chopped
- ½ cup lightly packed coarsely chopped fresh cilantro
- 2 cups canned fat-free reduced-sodium chicken broth
- 1 tablespoon olive oil
- 1 cup long-grain white rice
- 2 green onions including 2 inches of green stalk, chopped
- ¼ teaspoon salt or to taste
Instructies
- Put the tomatillos, cilantro, and 1 cup of the chicken broth into a blender and blend until smooth.
- Pour into a 2-cup liquid measuring cup and add enough of the remaining chicken broth to total 2 cups liquid.
- Reserve.
- In a wide 2-quart saucepan, heat the oil over medium heat until hot.
- Add the rice and cook, stirring, until the rice coloris opaque and starts to change color, but doesn’t brown, 4 to 5 minutes.
- Add the scallions and salt.
- Cook 1 minute.
- Pour in the reserved 2 cups puréed cilantro–chicken broth mixture.
- Bring to a boil.
- Reduce heat to low, cover, and cook 18 to 20 minutes, or until the liquid is absorbed and the rice is tender.
- Remove from the heat, cover, and let sit 5 minutes.
- Stick a fork into the bottom of the pan to check for remaining moisture.
- If just dry, fluff with a fork and serve.
- If not, cover and let stand 5 more minutes.
