Green Chile Pilaf

  • Yield: 8 servings


1pound tomatillos, husked, washed, quartered
2large jalapeno peppers, seeded, chopped
2cups water
1/2cup chopped onion
2cups chopped cilantro stems and leaves
1tablespoon salt
6-- poblano chiles, roasted, peeled, seeded
5-- romaine lettuce leaves
4-- green onions, chopped
6-- garlic cloves, peeled
1/4cup olive oil
3cups long grain rice, rinsed


  1. Combine the tomatillos, jalapeno peppers and water in a blender container.  Process until chunky.  Add the onion, cilantro, salt, chiles, lettuce, green onions and garlic.  Process for 2 minutes or until smooth.  Heat the olive oil in a large saucepan over medium heat.  Add the rice.  Saute for 5 minutes or until the rice is golden brown and crackling.  Add the tomatillo mixture; mix well.  Simmer, covered, for 40 to 45 minutes or until the liquid is absorbed and the rice is tender.  Stir with a fork.  Serve hot.

Recipe reprinted with permission from the Junior League of Phoenix’s Reflections Under the Sun (the Junior League of Phoenix Inc., Phoenix, Az., 1999).