- 2 tomatillos
- 1 poblano chile
- 1 sprig cilantro
- 1 clove garlic
- 1 teaspoon chicken bouillon
- 1/2 medium onion
- 2-1/2 cups chicken broth or water
- 1 cup long grain rice
- 1 tablespoon chopped cilantro
Place the tomatillos, poblano chile, cilantro, garlic, chicken bouillon, onion and chicken broth in a blender cup.
Puree until smooth. Set aside.
In a medium skillet or saucepan, heat 2 tablespoons of olive oil over medium-high heat. Brown the rice in the oil until it turns a light golden brown.
Carefully pour the puree mixture into the skillet with the rice; season with salt. Cover skillet and bring rice to a boil. Reduce heat to low and let simmer until all of the liquid has been absorbed. (Remember: You MUST resist the urge to stir. You want a nice fluffy rice, not a creamy risotto.)
Once rice has finished cooking, remove from heat and let set for 10 to 15 minutes before serving. Toss with chopped cilantro. Enjoy!!!