Baked Poblano-Tomatillo Brown Rice


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

8 thoughts on “Baked Poblano-Tomatillo Brown Rice

    1. Hi Magda. I’m not sure what peppers are easy to find in Holland. The poblano is pretty mild, as far as peppers go. Spicier than a bell pepper, but nowhere near a jalapeno. If you have something called pasilla peppers, that would work, or you could just do a combo of bell and maybe half a jalapeno or serano. You could also do a different green chile like anaheim.

  1. Love baked rice……have never tried it with these ingredients though,,,so the hunt begins for them…This meal is certainly packed with flavor!!

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