Tomatillo Cilantro Rice

This is a little concauction that I came up with last night, and I must say- it turned out pretty dang good!!

Ingredients:

1 cup uncooked rice (not minute rice)
cooking oil
1 tomatillo, pureed
1/2 medium lime, juiced
1/2 medium lime zest
1/4 poblano pepper, seeded and pureed (may skip this or sub with any other pepper including jalapeno)
1-1 1/2 tsp garlic powder
2 chicken bullion cubes, dissolved
6-8 sprigs of cilantro, remove leaves and chop fine
1 Tbsp minced onion
salt
pepper

Directions

Fry rice in sauce pan with cooking oil (just enough oil to coat rice) on high heat. Fry rice until golden brown, stirring constantly.

Measure the amount of liquid that your particular rice calls for (mine is a 2:1 liquid:rice ratio) using lime juice, tomatillo puree, poblano pepper puree (puree these together) and chicken bullion.

Side note--I hate microwaving food, so to dissolve the bullion cubes, I will typically add just enough water to cover the top of the cubes in my pyrex measuring cup and microwave that small amount of water for about 1-2 minutes until cubes are dissolved. Then add other liquids to measuring cup and top off with water to reach desired liquid amount. Add lime juice and chicken bullion first in case your tomatillo puree is more than the required liquid amount.

Add liquid, minced onion and garlic to rice and cook according to package directions. 3 minutes before rice is done cooking sprinkle cilantro and lime zest over the top. Once rice is fully cooked, fluff with fork and salt and pepper to taste.

Now, I made up this recipe from memory of what I did to make it. So if there is something too vague or missing, let me know! :)

Stuffed Peppers

6 medium green peppers

1 lb. ground beef

1/3 c. chopped onion

1 lb. can of tomatoes

1/2 c. water

1/2 c. uncooked rice

2 TBSP worchestershire sauce

1 c. sharp American cheese, shredded

Cut off tops of green peppers, remove seeds and membrane. Precook in salted, boiling water (4-5 min), drain and sprinkle inside of pepper cups generously with salt.

Cook beef and onion till meat is lightly browned (season with salt and pepper)

Add tomatoes, water, rice, and worchestershire sauce. Cover and simmer till rice is tender (about 15 min).

Stir in shredded cheese. Stuff pepper cups and stand upright in a baking dish or cake pan.

Bake uncovered at 350 degrees for 20-25 minutes.