This fresh take on arroz verde (a Mexican-style green rice pilaf) skips using a blender as in traditional recipes and instead leans on crushed roasted tomatillos, which carry their bright flavor directly into the rice as they simmer together. Green peas add a pop of sweetness, and all of this builds on a comforting pilaf base: rice rinsed first for fluffiness, then cooked with onion and garlic until tender and nutty. A sliced jalapeño gently scents the rice as it simmers. Serve the dish alongside fish, steak or roasted vegetables. Or, for a playful nod to the classic version served at comida corrida lunch spots in Mexico -- where a fixed daily menu is the tradition -- top it with a sunny-side-up egg, turning this humble rice into a satisfying meal.

News Source : https://www.oregonlive.com/nytcooking/2026/09/787949183-roasted-tomatillo-rice.html