Serves 6 to 8
1 recipe Tomatillo Salsa (see recipe)
6 poblano chiles, roasted, peeled, and seeded*
5 romaine lettuce leaves
2 bunches cilantro, stems and leaves
4 scallions, white and green parts
6 cloves garlic
1/2 cup cold water
2 teaspoons salt
1/4 cup vegetable oil
3 cups long grain rice, rinsed**
Preheat the oven to 350 degrees F.
Pour the Tomatillo Salsa into a food processor or a blender. Add the poblano chiles, lettuce leaves, cilantro, scallions, garlic, water, and salt and process until liquefied. (If using a blender, work in batches.) Set aside.
Heat the vegetable oil in a medium skillet over medium-low heat. Saute the rice, stirring constantly, until golden and crackling, about 5 minutes. Pour in the reserved green puree and stir to combine. Transfer to a 4-quart baking dish or casserole. Cover with foil and bake until the liquid is absorbed and the rice is tender, 30 to 35 minutes. Stir with a fork and serve hot.
* Fresh chiles can be roasted over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer charred chiles to a plastic bag, tie the top closed, and let steam until cool to the touch, about 10 to 15 minutes. The best way to peel is just to pull off the charred skin by hand and then dip the chiles briefly in water to remove any blackened bits. Do not peel the chiles under running water since that will wash away flavorful juices. Once peeled, cut away stems, seeds, and veins.
** To rinse rice, place the rice in a large bowl (not a colander) and rinse under cold running water for 5 minutes. (If you use a colander, the starch remains on the rice, leaving it sticky.)