Happy Accident – that’s what this should be called. That wouldn’t make sense to anyone but me though. If I tossed out every food that began as a mistake, I would have missed out on so many delicious dishes. Not to mention, the cost of throwing away food and the sheer waste – dreadful.
This dish began as a quest to make green enchilada sauce. I am revamping a recipe and I’m done with the canned stuff, I want to make my own. Needless to say, this does not look like enchiladas and the plan for dinner had to change after I butchered the enchilada sauce.
Here’s how this mistake began…
I had these gorgeous veggies just waiting to be the flavor of some incredible enchilada sauce. I roughly chopped my tomatillos, jalepeno, onion and garlic and they all went in a pot with a little canola oil.
Taste…delicious…darnit…too much liquid. At this point, I have two options. Cook it down to try and thicken it up or repurpose for something else. This tasted AMAZING! Throwing it out was not an option.
At this point, I measured out how much I had. I thought about making a soup, but then I realized that this was pure liquid, it could be a base – for rice.
Back into the pot, bring to a boil and add the rice. I used jasmine rice for this, because I wanted something I knew would absorb all of this liquid and also have an amazing flavor and I LOVE the flavor of jasmine rice.
I have 15 minutes until the rice will be done, so I needed accompaniments. Fresh veggies are perfect for this. Cucumber, green onion, and radishes.
This is something that is definitely worth your time, it really doesn’t take too long and the flavor is out of this world. If you like meat with your dishes, add a some thinly sliced steak alongside or you could do what we did and make up some fresh pinto beans for a complete vegetarian protein combo!
- 1 Tablespoon canola oil
- 4 tomatillos, chopped
- 1 small white or yellow onion, chopped
- 1 clove garlic, chopped
- 1 jalapeno, sliced in half, seeds and membranes removed (for less heat)
- 1 lime, divided
- 1.5 cups vegetable stock
- ½ teaspoon salt, plus a pinch more
- ¼ teaspoon ground cumin
- 2 cups dried jasmine rice
- Additional stock or water, to level off your liquid to 3 cups
- 1 cup chopped cucumber
- 2 scallions, sliced
- 2-3 large radishes, sliced thin
- In a medium Dutch oven, add 1 T canola oil over medium heat
- Add chopped tomatillos, jalapeno, onion, and garlic
- Saute until veggies start to brown, about 10 minutes, stirring often to ensure the garlic doesn't burn
- In a blender, add veggies, salt, cumin, stock, and the juice of ½ of the lime
- Blend until smooth
- Measure out the amount of liquid from the blender and level off to 3 cups with additional stock or water
- Transfer back to the Dutch oven and bring to a boil
- Add 2 cups of jasmine rice, a pinch of salt and cook according to package directions (usually, you will add the rice, cover and reduce the heat to a simmer for 15 minutes)
- When the rice has finished cooking and absorbed all the liquid, remove from heat and top with chopped cucumber, green onions, radishes, and the juice of ½ lime.