Verde Rice
Ingredients
Bowl
- 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
Direction
Salsa Verde
- Preheat broiler.
- 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.
- 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.
- Add cooled, charred vegetables to a blender and add lime juice and cilantro. Blend until smooth.
To Assemble:
- Plate 1 cup of rice in serving bowl.
- Top with ¼ cup of salsa verde.
- Garnish with 1 Tbsp scallion and 3-4 cilantro