I needed a really simple dinner the other night because I wasn’t all that hungry, but I had to eat something and it was already 10:00 p.m. (I really need to stop doing that kind of thing.) So since I’m trying to work through all this rice that I keep buying at Asian markets because I cannot walk away from how inexpensive it is compared to regular grocery stores, I decided to throw a rice thing together. I liked it enough that I’ll make it again, and I can see this as being a great side dish to go with tacos (or in my case, taco salads, as I haven’t found a safe tortilla recipe I can stand) or with fajitas.
Green Tomatillo Rice
- 1 Tablespoon of olive oil, or other oil that’s safe for you
- 1 cup of rice (I used sushi rice because that’s what I’m trying to use up, but any rice would work, arborio would be lovely)
- 1 medium onion, peeled and diced
- 1 clove of garlic, peeled and minced
- 1 – 16 ounce jar of green tomatillo salsa that’s safe for you (I used my home-made, home-canned version)
- 2 to 2 1/2 cups of water, depending on how tender you like your rice
- 1 to 2 Tablespoons of minced fresh cilantro (optional)
In a large skillet with a lid, add the oil, rice, onion and garlic, and stir with a spatula over medium heat. When the onion is translucent, add the water, salsa and cilantro, and stir to mix thoroughly. Turn the heat to medium high, put the lid on and bring the rice mixture to a boil. When the rice mixture reaches a boil, stir it, put the lid back on, and bring the heat down until the mixture just simmers. Simmer for 10 to 20 minutes, until the rice is tender, and the sauce is thick.