Here's an easy recipe that will bring some variety to your rice routine. Adding tomatillos gives you a vibrant, delicious batch of Mexican Rice. mexicanplease.com
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4.34 from 6 votes

Mexican Rice 2.0

Here's an easy recipe that will bring some variety to your rice routine. Adding tomatillos gives you a vibrant, delicious batch of Mexican Rice.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 6
Calories: 128kcal
Author: Mexican Please

Ingredients

  • 2 Roma tomatoes
  • 3 tomatillos
  • 1/2 small onion
  • 1 garlic clove
  • 1/2 jalapeno
  • 10-20 sprigs cilantro (optional)
  • pinch of cumin (optional)
  • 1/2 teaspoon salt (plus more to taste)
  • 1 cup white rice
  • 1 cup stock
  • olive oil

Instructions

  • Start by de-husking the tomatillos.  Give both the tomatillos and tomatoes a good rinse.  I usually cut out the stems knowing that any juices leftover in the roasting pan will go into the blender.
  • Roast the tomatoes and tomatillos in the oven (400F) for 20 minutes or until you need them.
  • Prep the other ingredients and give the cilantro a good rinse.  I usually twist off and discard the bottom, thicker portion of the stems, but use the upper stems that hold the leaves together. 
  • Add a glug of oil to a saucepan along with 1 cup white rice.  Saute over medium heat until the rice is turning golden brown, stirring regularly.
  • Add the roasted tomatoes and tomatillos to the blender along with the 1/2 onion, 1/2 jalapeno, 1 peeled garlic clove, and half of the cilantro (optional).   Combine and take a taste, adding more jalapeno if you want more heat.   Note:  I usually add half of the cilantro to the blender and chop up the other half to add to the cooked rice.
  • Add the blender mixture to the rice (once it's turning golden brown) and cook for a minute or so.  Add 1 cup stock and 1/2 teaspoon salt.   Bring to a boil and then reduce heat to a simmer.  Cover and let cook until all the water is absorbed.   
  • Once cooked give it a good stir and take a taste for seasoning, adding more salt if necessary. Cover and let sit in its own steam for a few minutes before serving.  You can optionally add the other half of the cilantro (finely chopped) to the rice before serving.
  • Serve immediately.  Store leftovers in an airtight container in the fridge. 

Nutrition

Calories: 128kcal | Carbohydrates: 27g | Protein: 2g | Sodium: 353mg | Potassium: 143mg | Fiber: 1g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 5.7mg | Calcium: 13mg | Iron: 0.4mg