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Mexican   -   Green Rice With Tomatillos   adapted from Spicy Vegetarian Cuisine

Description
Ingredients
  • 1 Pound Tomatillos -- husked
  • 6 Serrano Pepper -- roasted & chopped
  • 1 Cup Fresh Cilantro -- chopped
  • 1 Tablespoon Olive Oil
  • 1 Medium Yellow Onion -- chopped
  • 1 Clove Garlic -- finely chopped
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Sugar
  • __Rice__
  • 1 Tablespoon Olive Oil
  • 1 Medium Onion -- chopped
  • 1 Large Bell Pepper -- roasted & chopped
  • 1 Clove Garlic -- chopped
  • 1/2 Teaspoon Salt
  • 1 Bay Leaf
  • 1 Teaspoon Oregano
  • 1 1/2 Cups White Rice
  • Salt And Pepper -- to taste
  • 1 1/2 Cups Cheddar Cheese -- grated
Directions Simmer (covered in watter) tomatillos about 10 minutes, or until they soften. Cool, place in food processor with 1/2 cup of cooking liquid. Add serranos and cilantro and puree. Saute onion & garlic in oil, 5 minutes. Add tomatillo puree, salt & sugar. Simmer 10 minutes until thickened, set aside. Steam rice until done. Sauteonion & green pepper in oil until softened, 10 minutes. Add garlic, salt and herbs, cook 2 mintues. Season with salt and pepper, add rice, green sauce and 1 cup of cheese. Remove from heat. Preheat oven to 350*. Spoon rice mixture into baking pan, smooth flat. Sprinkle to pwith remaining cheese. Cover with foil, bake 30 mintues, remove foil, brown top for a few minutes, then serve.
Serves 6
Time to Make 0:00



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