- 2 cloves garlic, peeled and cut in half
- 3-4 small tomatillos, husks removed and halved
- 1 small serrano or jalapano chile, halved and seeded
- 1 small poblano chile, quartered and seeded
- 1/4 cup cilantro, coarsely chopped
- 2 cups chicken broth (if you want to make this vegetarian/vegan, use veggie broth)
- 1 cup long-grain white rice
In the work bowl of a food processor, add all the ingredients except the rice. Process until the veggies are pretty finely chopped. Pour into a small saucepan and heat over high heat until it comes to a boil. Reduce heat to a simmer (the lowest setting your stove has) stir in the rice and cover. Cook for 20 minutes or until all the liquid is absorbed and the rice is tender. Stir, serve and enjoy!
Notes: There are a lot of things you could add — epazote, Mexican oregano, mint, lime zest, are all possibilities. If you’re heat-averse, omit the serrano or jalapeno. Diana Kennedy sautés white onion and the poblanos before adding them. Rick Bayless mentions adding peas towards the end. They both toast the rice before cooking it (like pilaf or risotto), but I’m lazy and this is how I’ve always made it.