Tomatillo 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 or basmati rice, cooked, cooled, and grains separated
1 cup corn kernels, fresh or frozen (optional)
4 medium tomatillo
1 small quartered onion
1/2 cup cilantro, packed, leaves and stalks
3 cloves garlic
2 jalapeno peppers, seeds and ribs included if you like it hot
Salt to taste
2-3 Tbsp oil
Juice of 1 lime plus more to serve if desired


Remove the covering of the tomatillo (skin around it which is like husk) and wash it well with water. Chop into chunks. Take these chunks, onion, jalapeno, cilantro, garlic in a blender and puree. You won’t need any water. Set aside. In a pan, heat oil. When hot, add the puree. Add some salt and let the water evaporate. If you are using fresh corn kernels, boil in salted water for about 5 minutes and drain and add it to the pot. If you are using frozen corn like I did, add them to the puree and let it cook at the same time.

When all the water has evaporated and corn has cooked, add rice and stir to combine. Adjust the salt if needed and add the lime juice. Mix well. Keep it on low heat for 2 – 3 minutes and turn off the heat. Garnish with cilantro and serve with cut up lime.