Verde Rice

Verde Rice marsfoodservices image



  • 2 qt BEN'S ORIGINAL™ Cilantro Lime Rice
  • 2 cups Salsa Verde
  • ½ cup Scallions, chopped
  • 2 Tbsp Cilantro Leaves

Salsa Verde

(Total Yield: 2 cups)

  • 7-8 ea small Tomatillos 
  • 1 ea small Onion, halved 
  • 1½ Tbsp Vegetable Oil 
  • 1 ea Jalapeno, stem/seeds removed 
  • 2 ea large Garlic Cloves, peeled 
  • ¼ tsp Salt 
  • ⅛ tsp Chili Flakes
  • ½ ea  Lime, juiced
  • ¼ cup Cilantro Leaves

Verde Rice

Makes: 8 servings


Salsa Verde

  1. Preheat broiler.
  2. Remove the papery husks of the tomatillos and discard. Rinse tomatillos well, cut in half and add to a mixing bowl. Add remaining ingredients and toss with oil until vegetables are well coated.
  3. On a parchment-lined sheet tray, place tomatillos cut side down and scatter remaining vegetables onto tray. Place tray under the broiler for 7 to 10 minutes or until tomatillo skin is charred, along with the onions, jalapeno and garlic. Cool to room temperature.
  4. Add cooled, charred vegetables to a blender and add lime juice and cilantro. Blend until smooth.

To Assemble:

  1. Plate 1 cup of rice in serving bowl.
  2. Top with ¼ cup of salsa verde.
  3. Garnish with 1 Tbsp scallion and 3-4 cilantro