Rice with Tomatillos

Name: Rice with Tomatillos (Arroz con Tomatillos)
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2¼ cups homemade chicken stock; ½ teaspoon salt, or to taste; ½ cup fresh cilantro leaves, stripped from stems; 3 tablespoons vegetable oil; 1 small onion, coarsely chopped; 1 garlic clove, coarsely chopped; 8 ounces tomatillos, husks removed; 1 cup long-grain rice

Arroz con Tomatillos

Preparation info

4
servings

Difficulty
Easy

Appears in

The Food and Life of Oaxaca

By Zarela Martínez

Published 1997

About

This is a typical rice dish that I have had everywhere in Oaxaca. I first learned it from María Concepción Portillo de Carballido. The handling of the tomatillos is a little fussy—only the outer portion is used. This is because the pulp with the seeds would tend to give the whole dish a sticky consistency.

Ingredients

8 ounces tomatillos, husks removed
1 cup long-grain rice
1 small

Americas
Mexico
Side dish
Oaxaca
Central America
Gluten-free

Method

Cut the tomatillos into quarters. Place in a bowl, cover with cold water, and let soak for 30 minutes (to make the pulp easier to remove). Scrape out the pulpy interior with a grapefruit spoon or small sharp knife. Discard the pulp. With a heavy sharp knife, coarsely chop the soaked outer portion. Set aside.

In a deep bowl, carefully rinse the rice in several changes of cold water until