A creamy rice dish made with fresh tomatillos, cilantro, lime juice and plenty of shredded cheese baked until bubbly is the one of my favorite weekday meals.
1lb.tomatilloshusk removed and rinsed
1tablespoonfresh lime juice
2tablespoonsfresh lime juice
1cupshredded Monterey Jack cheese
For tomatillo sauce: Place tomatillos, onion and garlic in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. With a slotted spoon, remove tomatillos, onion and garlic and place in a blender, with ½ cup cooking liquid. Blend until smooth. Stir in fresh lime juice and salt.
For rice: Bring 2 cups of water to a boil in a 2-quart heavy saucepan. Stir in 1 cup rice. Cover, reduce heat and simmer for 20 minutes or until all water is absorbed.
Preheat oven to 350 degrees. Liberally spray a baking dish with non-stick cooking spray. Stir together the rice, tomatillo sauce, crema, fresh lime juice, Monterey jack cheese and cilantro. Bake 15-–20 minutes or until cheese melts completely. Serve warm.