Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Green Chili Pilaf




Source of Recipe


From FoodF


List of Ingredients




1/2 pound tomatillos, husked, washed and cut into quarters
1 large jalape�o chili pepper, seeded and chopped
1/4 cup coarsely chopped onion
1 cup cilantro , stems and leaves
1 1/2 teaspoons salt
3 - poblano chilies roasted, peeled and seeded
4 - romaine lettuce leaves
2 - green onions
3 cloves garlic, peeled
2 tablespoons olive oil
1 1/2 cups long-grain rice


Recipe



1 Place the tomatillos, jalape�os and 1 cup cold water in a blender or a food processor. Pur�e just until chunky; then add onion, cilantro, salt, chilies, lettuce, green onions and garlic. Pur�e until smooth, about 2 more minutes. This may be done in batches unless using a large food processor.
2 In a heavy large sauce pan, heat the olive oil over medium-heat. Saut� the rice, stirring constantly until golden and crackling, about 5 minutes. Pour in the pur�e and stir to combine.
3 Cover and simmer until the liquid is absorbed and the rice is tender, 40 to 45 minutes.
4 Stir with a fork and serve hot.
5 Note: This flavorful green rice is a delicious accompaniment to any grilled meat, chicked or fish. Its heat can be controlled by the amount of chilies used. Taste the jalape�os and poblanos before adding them to check their "temperature" and adjust the recipe accordingly.