Serves: 4
Total Calories: 505

2 medium tomatillos (2 ounces), husked, rinsed, and chopped
1/2 cup lightly packed coarsely chopped fresh cilantro
2 cups canned fat-free reduced-sodium chicken broth
1 tablespoon olive oil
1 cup long-grain white rice
2 green onions, , including 2 inches of green stalk, chopped
1/4 teaspoon salt, or to taste

1. Put the tomatillos, cilantro, and 1 cup of the chicken broth into a blender and blend until smooth. Pour into a 2-cup liquid measuring cup and add enough of the remaining chicken broth to total 2 cups liquid. Reserve.

2. In a wide 2-quart saucepan, heat the oil over medium heat until hot. Add the rice and cook, stirring, until the rice color is opaque and starts to change color, but doesn't brown, 4 to 5 minutes. Add the scallions and salt. Cook 1 minute. Pour in the reserved 2 cups puréed cilantro-chicken broth mixture. Bring to a boil.

3. Reduce heat to low, cover, and cook 18 to 20 minutes, or until the liquid is absorbed and the rice is tender. Remove from the heat, cover, and let sit 5 minutes. Stick a fork into the bottom of the pan to check for remaining moisture. If just dry, fluff with a fork and serve. If not, cover and let stand 5 more minutes.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 505
Calories from Fat: 54

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Basic Refried Beans
Basic White Rice
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Black Beans Yucatán
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Quick Refried Black Beans
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Rice with Chickpeas
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Rice with Minced Pork or Beef
Rice with Mixed Vegetables
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