Rice With Tomatillo Salsa
serves 6-8
If you're not making this for six to eight people, you'll have plenty of rice left to use later in the week as a base for simply cooked fish or as filling for a burrito.
This recipe is part of Andrew Schloss' Sunday Dinners.
3 3/4 cups water
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups long-grain rice (12 ounces)
8 large tomatillos, shucked
1/4 medium onion, finely chopped
1 clove garlic, minced
1 pinch red pepper flakes
prep: 10 minutes
total: 30 minutes
large heavy saucepan
small pot
1. Bring the water to a boil with the salt and black pepper in a large heavy saucepan. Add the rice and stir to separate the grains.
2. Reduce the heat, cover, and simmer for 15-20 minutes or until all of the liquid has been absorbed and the rice is tender.
3. Meanwhile, make the salsa: Put the tomatillos in a small pot and cover with water. Bring to a boil, reduce the heat, and simmer until tender, about 5 minutes. Remove the tomatillos and mash with a fork. Stir in the onion, garlic, pepper flakes and salt to taste.
4. Add enough of the cooking liquid to make the mixture sauce-like.
5. When the rice is done, mix in 1 cup of the salsa and serve.
