Crab with Green Rice

The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!

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1 cup long grain white rice
3-1/2 cups canned tomatillos
1 bunch cilantro
1 white onion, chopped
3 poblano chiles, or Anaheim, seeded and chopped
3 garlic cloves
3 Tbsp. olive oil
1-1/4 pounds lump crabmeat
1-1/4 cups fish stock
1/4 cup dry white wine
sliced scallions (green onions) for garnish


Put the rice in a heatproof bowl and pour in the boiling water to cover and let stand for 20 minutes. Drain the rice thoroughly.

Put the tomatillos in a food processor or blender and process until smooth. Chop half the cilantro and add to the tomatillo puree with the onion, chile and garlic. Process again until smooth.

Heat the oil in a large saucepan. Add the rice and fry over medium heat for 5 minutes or until all the liquid has been absorbed. Stir occasionally to prevent the rice from sticking.

Stir in the tomatillo mixture with the crabmeat, stock and wine. Cover and cook over low heat for about 20 minutes or until all the liquid has been absorbed. Stir occasionally and add a little more liquid if the rice starts to stick to the pan. Add salt as required, then spoon into a dish and garnish with the remaining cilantro and scallions.

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