Puerto Rican Green Rice with Tomatillos, Beans and Corn

We have two rogue tomatillo plants in our garden so I am trying to find recipes to use up the fruit. Apparently the plants are impossible to get rid of if the fruit splits and spreads the seeds so I need to harvest them and use them soon!

Tomatillos look like tomatoes but they're green and are hiding inside papery husks. The husk splits when the tomatillo is ready to be eaten. You have to cook tomatillos, you can't eat them raw. Not sure if they'd make you sick but they are very sour and gluey.

This recipe is an adaptation from The Tropical Vegan Kitchen

5 large tomatillos
Water
1/4 cup finely chopped cilantro
1 jalapeño chili chopped fine
1 tbsp olive oil
1 large clove garlic, finely chopped
1 medium onion, finely chopped
1/2 tsp salt plus more to taste
1 1/4 cups long grain brown rice
1/4 cup chunky salsa
1 1/2 cups cooked black beans
1 cup corn kernels
2 tbsp lime juice

Remove the tomatillos from their husk, rinse under cold water to remove the stickiness and bring to a boil in a pot of water. Let them boil 5 minutes, pour off the water and mash or blend or purée. Add enough water to make 3 1/2 cups of liquid.

In a skillet with deep sides (or a pot will do I guess), bring the tomatillo liquid, onion, cilantro, garlic, chili, oil and salt to a boil over high heat. Reduce the heat to low, stir in the rice, cover and let simmer for about 30 minutes until almost all the liquid has been absorbed. You'll need to check the doneness of the rice and add more liquid if needed.

Stir in the beans, salsa, and corn. Let stand for 5 minutes then fluff with a fork. Taste and add more salt if necessary. Stir in the 2 tbsp lime juice before serving.

If you want this as a side dish then you can omit the beans and corn.

Happy meatless Monday! And happy new school year!




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