Title: Tomatillo-Rice Chile Casserole
Categories: Spice Casserole Mexican
Yield: 1 Servings

16		Tomatillos
6		Long green chiles
2		Cloves of garlic
		Loose handful of Italian
		Parsely
3		Chicken bouillion cubes
3	c	Water
1		Jalapeno chile
		Cooking oil
		Cheddar cheese

Remove the husks from the tomatillos and simmer them in a pan with the 3 cups of water and 3 chicken bouillion cubes.

Put the jalapeno on a fork and rotate it slowly in a gas burner to char the skin to prepare it for peeling. Peel it, discard the seeds (if you want to) and put it into a blender with the parsely leaves and the garlic. Reach into the simmering pan of tomatillos and pull out a cup or two of liquid to add to the blender. Blend until very fine.

Peel the chiles, slit to remove the seeds, and then stuff with the cheese.

Heat the oil in a flameproof casserole. Add the rice and stir it until it begins to brown a bit (about 10 minutes). Add the mixture from the blender (slowly at first, it will spatter) and continue to cook it while stirring for about 2 or 3 minutes.

Put the tomatillos and liquid in the blender and blend until very fine. Add this to the rice, cover it and cook for about 15 minutes. Open the casserole, place the chiles down into the cooking rice and cook about 15 minutes more to melt the cheese.

(Adapted by "Arroz Verde con Chiles Rellenos" in _The_Cuisines_of_Mexico_ by Diana Kennedy)

George Nelson <70431.3065@compuserve.com> From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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