Put Tex-Mex on the dinner menu for tonight and treat your family to this creamy and tangy Arroz Verde (Green Rice) dish made with fresh tomatillos, cilantro, lime juice, and plenty of shredded cheese that is baked until bubbly.
This delicious and mouth-watering recipe was created by Vianney Rodriguez for Mahatma®, an Award-Winning Food Blogger and Recipe Developer for her website Sweet Life. Her love for Tex-Mex flavors and rice’s amazing versatility makes her the perfect go-to for rice dishes that your family is sure to love.
For tomatillo sauce: Place tomatillos, onion, and garlic in a saucepan and cover with water. Bring to a boil and simmer for 5 minutes. With a slotted spoon, remove tomatillos, onion and garlic and place in a blender, with ½ cup cooking liquid. Blend until smooth. Stir in fresh lime juice and salt.
For rice: Bring 2 cups of water to a boil in a 2-quart heavy saucepan. Stir in 1 cup rice. Cover, reduce heat and simmer for 20 minutes or until all water is absorbed.
Preheat oven to 350 degrees. Liberally spray a baking dish with non-stick cooking spray. Stir together the rice, tomatillo sauce, crema, fresh lime juice, Monterey jack cheese, and cilantro. Bake 15-20 minutes or until cheese melts completely. Serve warm.
Perfect as a side dish or main dish, this tasty oven-baked dish is one that your family is sure to ask for again and again. Made with boiled tomatillos, fresh lime juice, cilantro, Monterey Jack cheese, Mexican cream, and quality Mahatma® White Rice, you’ll be delighted at the perfect mix of flavors and textures from the creamy, cheesy rice paired with tangy and tart lime and tomatillo.
Simply blend the boiled tomatillos, onion, garlic, and lime juice, cook the rice, mix all of the ingredients, and bake in a baking dish for about 20 minutes. It doesn’t get any easier or more delicious than that! And if you find yourself really enjoying those salsa verde flavors, make sure to try these tasty Enchiladas with Salsa Verde.
This dish is a great vegetarian option as-is, but if you’d like to add some protein and make this a main entree, try it with grilled chicken or grilled shrimp as both of these options pair well with the tangy tomatillo and lime flavors.