Roasted Tomatillo Rice Recipe • 45 min
Set oven rack about 6 inches from the broiler and heat broiler to high.
- 10 ounces tomatillos (about 5), husks removed and rinsed
- 1 cup long-grain white rice, such as jasmine or basmati
- ¼ cup extra-virgin olive oil
- ½ large yellow onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 cup frozen peas
- 1¼ cups chicken stock or water
- Kosher salt, plus more to taste
- 1 jalapeño, halved lengthwise
- ⅓ cup fresh parsley leaves, chopped
- Set oven rack about 6 inches from the broiler and heat broiler to high. Place tomatillos on a rimmed baking sheet and broil until blackened in spots, turning once halfway through cooking, 12 to 14 minutes. Remove from the oven and season with salt.
- Meanwhile, in a fine-mesh sieve, rinse the rice with cold water until the water runs almost completely clear. Drain well.
- Heat oil in a large stainless steel skillet with a lid over medium-low heat. Add the onion and garlic and cook, stirring constantly, until golden and fragrant, 3 to 5 minutes. Add the rice and stir occasionally until the grains are dry and toasted, about 5 minutes more. Place the broiled tomatillos over the rice and mash them into a pulp with a spatula, folding them into the rice.
- Stir in the peas, stock and 1 teaspoon salt. Top with the halved jalapeño. When the stock comes to a boil, cover the pan and turn heat to low. Cook until the water has been absorbed and the rice is tender, about 15 minutes. Remove pan from heat and let stand, still covered, 10 to 15 minutes more. Uncover and remove the jalapeño with tongs; chop it and stir it back into the rice, or discard if you prefer less spice. Stir in the parsley as you gently fluff rice with a fork. Serve as a side.
- ¼ cup extra-virgin olive oil - ½ large yellow onion, finely chopped
- 2 garlic cloves, finely chopped - 1¼ cups chicken stock or water - Kosher salt, plus more to taste
- 1 jalapeño, halved lengthwise - ⅓ cup fresh parsley leaves, chopped
- Step 1. Set oven rack about 6 inches from the broiler and heat broiler to high. Place tomatillos on a rimmed baking sheet and broil until blackened in spots, turning once halfway through cooking, 12 to 14 minutes. Remove from the oven and season with salt.
- Step 2. Meanwhile, in a fine-mesh sieve, rinse the rice with cold water until the water runs almost completely clear. - Step 3. Heat oil in a large stainless steel skillet with a lid over medium-low heat.
Add the onion and garlic and cook, stirring constantly, until golden and fragrant, 3 to 5 minutes. Add the rice and stir occasionally until the grains are dry and toasted, about 5 minutes more. Place the broiled tomatillos over the rice and mash them into a pulp with a spatula, folding them into the rice.
- Step 4. Stir in the peas, stock and 1 teaspoon salt. Top with the halved jalapeño.
When the stock comes to a boil, cover the pan and turn heat to low. Cook until the water has been absorbed and the rice is tender, about 15 minutes.
Remove pan from heat and let stand, still covered, 10 to 15 minutes more. Uncover and remove the jalapeño with tongs; chop it and stir it back into the rice, or discard if you prefer less spice.
Stir in the parsley as you gently fluff rice with a fork.
