Green Rice

• 1 recipe Tomatillo Salsa, recipe follows
• 6 Poblano chiles, roasted, peeled and seeded
• 5 Romaine lettuce leaves
• 2 bunches cilantro, stems and leaves
• 4 scallions, white and green parts
• 6 garlic cloves, peeled
• 1/2 cup cold water
• 2 teaspoons salt
• 1/4 cup vegetable oil
• 3 cups long-grain rice, rinsed
• 1 pound tomatillos, husked, washed and cut into quarters
• 2 - 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped
• 1/2 cup cold water
• 1/2 medium onion, cut in half
• 2 bunches cilantro, stems and leaves
• 2 teaspoons salt

1. Preheat oven to 350 degrees.
2. Pour the tomatillo salsa into a food processor or a blender.
3. Add the Poblano chiles, lettuce leaves, cilantro, scallions, garlic, water and salt and process until liquified.
4. Set aside.
5. In a medium skillet heat vegetable oil over medium-low heat.
6. Add rice, stirring constantly, until golden and crackling, about five minutes.
7. Pour in the reserved green puree and stir to combine.
8. Transfer to a 4-quart baking dish, cover with foil and bake until the liquid is absorbed and the rice is tender, 30 - 35 minutes.
9. Stir with a fork and serve hot.
10. In blender place tomatillos, jalapenos and water.
11. Puree until just chunky.
12. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain.
13. This salsa keeps in the refrigerator, in a covered container, about 3 days.

recipe tomatillo salsa, chiles, bunches cilantro, scallions, garlic, cold water, salt, vegetable oil, longgrain rice, quarters, jalapeno chiles, cold water, onion, bunches cilantro, salt

Taken from www.foodnetwork.com/recipes/green-rice-recipe.html (may not work)