Entrees Gluten-Free Vegan Vegetarian

Arroz Verde

This green rice gets its bright color AND flavor from a blend of oven roasted jalapeños, tomatillos, garlic, and onion. Literally. Toss them in a blender and pour the purée into your pot of rice before cooking. Go ahead, give it a whirl!

Minutes

Servings

cup

300

Calories

Ingredients

2

cups

Organic Long Grain White Rice suggested substitutions
2

cups

Vegetable Broth, low sodium
2

cups

Tomatillos, quartered
1

cups

Cilantro
1

cups

White Onion, large diced
1

cups

Jalapeños, halved
¹⁄₂

cups

Garlic, cloves, whole (about 12-13)
2

tbsp

Avocado Oil
1

tbsp

Lime Zest
Sea Salt, to taste
Cilantro, for garnish
Lime, for garnish

Nutrition Facts

Serving Size: 1 cup

Serves: 6

Amount Per Serving
Calories:		300
% Daily Value*
Total Fat: 6g		8%
	Saturated Fat: 0g
	Trans Fat: 0g
Cholesterol: 0mg		0%
Sodium: 780mg		34%
Total Carbohydrate: 61g		22%
	Dietary Fiber: 5g	18%
	Sugars: 5g	10%
Protein: 5g		10%

Instructions

Set oven to 400 degrees. Add tomatillos, onion, garlic, jalapeños, and oil to a baking sheet. Add sea salt to taste. Bake for 25 minutes. Add to a blender, purée, and set aside.
Add 2 cups of Lundberg Organic Long Grain White Rice, 2 cups of vegetable broth, and 1 cup of pureed tomatillo mix to a pot and bring to a boil. Cover with a tight-fitting lid, reduce heat to low-simmer, and cook for 15 minutes. Let stand for 10 minutes. Or use a rice cooker of your choice.
Stir in finely diced cilantro and lime zest. Garnish with more cilantro and lime, if desired, and enjoy!