One thing I love about Mexican food is that the bulk of it is naturally gluten-free and I'm looking forward to making Maria's dishes and sharing them with you. Tonight I'm cooking one of my favorite vegetables, tomatillos.
Chicken with Tomatillos on Rice
Ingredients:
2 cups or 1/2 lb cooked chicken, diced or shredded
2 lbs tomatillos, diced into 1 inch pieces
1 onion, diced
1 jalapeno, diced
1 tsp minced garlic
1 tablespoon lime juice
Salt
Pepper
Olive Oil
4 cups cooked brown rice
Instructions:
1. Saute onion, jalapeno and garlic in olive oil over medium heat.
2. Once onion is translucent and lightly starting to brown add tomatillos, chicken, lime juice and season with salt and pepper.
3. Continue to cook over medium heat about 15-20 minutes until tomatillos cook down and change from bright green to yellow-green in color. The tomatillos will become saucy and resemble stewed tomatoes.
4. Serve over rice.
Note: This would also be delicious with leftover pork roast or beef roast that you want to stretch into another meal.
Ingredients:
2 cups or 1/2 lb cooked chicken, diced or shredded
2 lbs tomatillos, diced into 1 inch pieces
1 onion, diced
1 jalapeno, diced
1 tsp minced garlic
1 tablespoon lime juice
Salt
Pepper
Olive Oil
4 cups cooked brown rice
Instructions:
1. Saute onion, jalapeno and garlic in olive oil over medium heat.
2. Once onion is translucent and lightly starting to brown add tomatillos, chicken, lime juice and season with salt and pepper.
3. Continue to cook over medium heat about 15-20 minutes until tomatillos cook down and change from bright green to yellow-green in color. The tomatillos will become saucy and resemble stewed tomatoes.
4. Serve over rice.
Note: This would also be delicious with leftover pork roast or beef roast that you want to stretch into another meal.
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