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1
Preheat the oven to 350 degrees F.
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2
Pour the Tomatillo Salsa into a food processor or a blender.
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3
Add the poblano chiles, lettuce leaves, cilantro, scallions, garlic, water, and salt and process until liquefied.
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4
(If using a blender, work in batches.)
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5
Set aside.
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6
Heat the vegetable oil in a medium skillet over medium-low heat.
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7
Saute the rice, stirring constantly, until golden and crackling, about 5 minutes.
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8
Pour in the reserved green puree and stir to combine.
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9
Transfer to a 4-quart baking dish or casserole.
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10
Cover with foil and bake until the liquid is absorbed and the rice is tender, 30 to 35 minutes.
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11
Stir with a fork and serve hot.
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12
* To rinse rice, place the rice in a large bowl (not a colander) and rinse under cold running water for 5 minutes.
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13
(If you use a colander, the starch remains on the rice, leaving it sticky.)
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14
1 pound tomatillos, husked, washed, and cut into quarters
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15
2 to 4 large jalapeno chiles, stemmed, seeded if desired, and roughly chopped
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16
1/2 cup cold water
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17
1/2 medium onion, cut in 1/2
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18
2 bunches cilantro, stems and leaves
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19
2 teaspoons salt
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20
Place the tomatillos, jalapenos, and water in a blender or food processor fitted with the metal blade.
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21
Puree just until chunky.
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22
Then add the remaining ingredients and puree about 2 minutes more, or until no large chunks remain.
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23
This salsa keeps in the refrigerator, in a covered container, about 3 days.
