Baked Poblano-Tomatillo Brown Rice

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Tom did some grilling recently (from Rick Bayless’s cookbook – shocking, I know!) and for one of those meals, I made the arbol chile salsa as an accompaniment to some pork tenderloin.  I ended up having extra tomatillos and wasn’t sure how to use them, but eventually settled on rice.  Originally, I was going to do something similar to a Spanish rice with chunks of tomatillos, but decided to sear and puree them, much like the salsa calls for, and use that puree as part of the cooking liquid.

I adore poblanos in general, but I really love them with tomatillos.  Tomatillos are sweet and sort of tart, and I like how the earthy and just a teeny bit spicy poblano balances those flavors. Add that and some of your standard pilaf ingredients like garlic, onions, and chicken broth, and you’ve got a Mexican twist on your boring brown rice side.  This is really tasty and healthy, too!

I took a picture of the brown rice in the baking dish but it didn’t look very appetizing, so the one on the plate will have to do. 🙂

Baked Poblano-Tomatillo Brown Rice