4 tomatillos, chopped about 1/2 c.
2 tbsp. chopped cilantro
2 serrano or 1 jalapeno chili, seeded, peeled and diced
3 1/2 c. chicken stock
2 c. long grain rice
6 scallions, diced
1 lg. clove garlic, minced
2 tsp. salt
3 tbsp. butter, softened

Puree the tomatillos, cilantro, and serrano in 1 cup of chicken stock. In a large pan, combine the puree with the rice, scallions, garlic, salt, and remaining stock. Bring to a boil and stir once with a fork. Lower heat, cover and simmer for 15 minutes or until liquid is absorbed. Fluff rice and fold in butter. Serve.

NOTE: Spray dish. Chicken may be not like serrano or jalapeno chili, simply omit.