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2cupsVegetable Broth, low sodium
1cupsWhite Onion, large diced
1⁄2cupsGarlic, cloves, whole (about 12-13)
Sea Salt, to taste
Cilantro, for garnish
Lime, for garnish
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 6g||8%|
|Saturated Fat: 0g|
|Trans Fat: 0g|
|Total Carbohydrate: 61g||22%|
|Dietary Fiber: 5g||18%|
- Set oven to 400 degrees. Add tomatillos, onion, garlic, jalapeños, and oil to a baking sheet. Add sea salt to taste. Bake for 25 minutes. Add to a blender, purée, and set aside.
- Add 2 cups of Lundberg Organic Long Grain White Rice, 2 cups of vegetable broth, and 1 cup of pureed tomatillo mix to a pot and bring to a boil. Cover with a tight-fitting lid, reduce heat to low-simmer, and cook for 15 minutes. Let stand for 10 minutes. Or use a rice cooker of your choice.
- Stir in finely diced cilantro and lime zest. Garnish with more cilantro and lime, if desired, and enjoy!