Jump Up and Kiss Me

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* Exported from MasterCook Mac *

 

Green Rice Casserole w/ Tomatillos

 

Recipe By : Jump Up and Kiss Me, Jennifer Thompson

Serving Size : 6 Preparation Time :0:00

Categories : Casseroles Mexican & Southwestern

Rice Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Tomatillo Sauce:

1 large tomatillos -- husked and rinsed

6 serrano peppers -- roasted, peeled

- and minced -- seed for less heat

1 cup cilantro leaves and tender stems -- chopped

1 tablespoon vegetable oil

1 yellow onion -- chopped

1 clove garlic -- finely chopped

1/2 teaspoon salt

1/2 teaspoon granulated sugar

Rice:

1 tablespoon vegetable oil

1 yellow onion -- diced

2 large green bell peppers -- roasted, peeled

- seeded and diced

1 clove garlic -- minced

1/2 teaspoon salt

1 bay leaf

1 teaspoon oregano

6 1/2 cups long-grain white rice

2 3/4 cups boiling water

salt and pepper -- to taste

1 1/2 cups cheddar cheese -- grated

 

Serves 6 to 8.

 

Steam or simmer tomatillos about 10 minutes, or until they soften and

lose their bright green color. Allow to cool, then place in a food

processor with 1/2 cup of the cooking liquid. Add the roasted serrano

chiles and the cilantro, and puree.

 

Heat oil in a nonreactive saucepan over medium heat. Add the onion

and garlic and cook 5 minutes until softened. Add the tomatillo

puree, salt, and sugar and cook about 10 minutes, stirring

occasionally,until thickened. Set aside.

 

To make the rice, heat the oil over medium heat in a 2-quart

saucepan. Add the on and green peppers and cook, stirring until

softened, about 5 minutes. Add the garlic, salt, and herbs and cook

for 2 more minutes. Add the rice and cook, stirring frequently, for 5

minutes, until the grains have whitened. Add the boil water and stir

once. Bring to a boil, cover, then reduce the heat to low and simmer

for 20 minutes. Remove from the heat, covered, for 10 minutes. Then

fluff the rice with a fork, remove the bay leaf, and season with salt

and pepper. Fold in the green sauce and 1 cup of the cheese.

 

Preheat the oven to 350F. Spoon the rice mixture into a lightly oiled

baking pan and smooth the surface. Sprinkle the remaining cheese on

top. Cover the pan with foil and bake for 30 minutes until heated

through and bubbling. Remove the foil and bake for a few minutes to

crisp the top and serve.

 

> Ellen C <ellen

 

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Per serving: 955 Calories; 16g Fat (15% calories from fat); 24g

Protein; 176g Carbohydrate; 30mg Cholesterol; 562mg Sodium

Food Exchanges: 11 Starch/Bread; 1 Lean Meat; 2 Vegetable; 2 Fat

 

NOTES : " Ever so slightly tart with the addition of tomatillos, this

casserole is delicious served with soft flour tortillas, black beans,

fresh chopped tomatoes, sauteed zucchini, sauteed corn, and a dollop

of sour cream. "

 

Nutr. Assoc. : 0 0 0 0 383 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

_____

 

--

Ellen C.

ellen