Ingredients
>
1 lb tomatillos, husked and rinsed
>
1 tbsp olive oil
>
1 white onion, chopped
>
4 cloves garlic, minced
>
2 cups low-sodium chicken broth
>
1 cup water
>
1 cup long-grain white rice
>
1 lb frozen raw large shrimp, peeled and deveined, thawed
>
1/4 chopped fresh cilantro, to garnish
>
Hot sauce, to serve (optional)
Steps
1
Chop the tomatillos. In a Dutch oven, heat the oil on medium-high. Add the tomatillos, onion, and garlic. Cook 5–7 min., until onion is tender, stirring occasionally. Add the broth and water. Season with salt and pepper. Bring to a simmer and add the rice. Cover and simmer 13–15 min., until rice is just about cooked.
2
Add the shrimp to pot and return to a simmer. Season with salt and pepper. Cover and remove from heat. Let stand about 5 min., until shrimp are cooked through and rice is tender. Garnish with the cilantro and serve with the hot sauce, if desired.
