30-Minute Roasted Tomatillo and Crispy Pepita Green Rice
A vibrant Mexican-inspired rice pilaf where white rice is toasted in butter, then cooked in roasted tomatillo and cilantro broth. Crispy roasted pepitas add nutty crunch on top, while jalapeño provides a gentle heat. This bright, herbaceous side dish is ready in half an hour and pairs beautifully with grilled chicken, fish, or beans.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Makes
- 4 servings (about 3½ cups)
Steps
Before you start
- Measure out the rice and stock ahead of time
- Remove the papery husks from fresh tomatillos by rinsing under cool water
- Have all ingredients prepped and within reach—the rice cooks quickly once the liquid is added
Toast the pepitas
- In a small skillet, add the raw pepita seeds and toast over medium heat, stirring frequently, for 4–5 minutes until fragrant and very lightly golden.
- Pour onto a plate immediately and set aside.
- They will continue to crisp as they cool.
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Ready when: Seeds are fragrant and very lightly golden, jumping slightly when shaken
Tip: Don't walk away—pepitas burn quickly. They should be barely golden; they'll crisp up as they cool.
Roast tomatillos and jalapeñoOven 450°F / 230°C
- Place the tomatillo halves and jalapeño halves on a sheet of foil or on a baking sheet, cut-side down.
- Roast in a 450°F (232°C) oven (or char directly over a stovetop flame for 2–3 minutes per side if not using the oven) until soft and lightly charred, about 8–10 minutes.
- They should be collapse slightly and have brown spots.
- Cool slightly, then transfer to a blender or food processor.
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Ready when: Tomatillos are soft, collapsed slightly, and have brown/charred spots; jalapeño is soft and blistered
Tip: Roasting deepens the flavor. If using a stovetop flame, hold them with tongs and char each side briefly until blistered.
Make tomatillo-cilantro broth
- Add the roasted tomatillos and jalapeño to the blender along with the cilantro leaves and 1 cup (240 ml) of the stock.
- Blend until smooth, about 30 seconds.
- Strain through a fine-mesh sieve into a bowl, pressing gently to extract all liquid.
- Discard the solids.
- Stir in the remaining 1½ cups (360 ml) stock.
- Season to taste with salt and pepper.
- You should have approximately 2.5 cups (600 ml) of bright green broth.
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Ready when: Mixture is completely smooth and bright green; broth is liquid and well combined
Tip: Straining removes fibrous bits and gives you a silky broth. Save the solids only if you prefer a rougher texture.
Toast the rice in butter
- In a medium saucepan, melt the butter over medium heat.
- Once foaming, add the rice and stir constantly for 2–3 minutes, breaking up any clumps, until the grains are lightly toasted and smell nutty.
- You'll see the rice become slightly translucent at the edges.
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Ready when: Rice is pale golden and smells nutty; grains are separated and lightly opaque
Tip: Toasting the rice prevents it from becoming mushy and adds depth to the final dish. Keep the heat at medium so it browns gently.
Add broth and bring to a boil
- Pour the tomatillo-cilantro broth into the pan with the toasted rice, stirring to combine.
- Increase the heat to medium-high and bring to a rolling boil, about 2–3 minutes.
- The rice should be fully submerged.
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Ready when: Liquid is at a rolling boil, visible bubbles breaking the surface rapidly
Tip: Stir once to ensure the rice is not stuck to the bottom; then proceed to the next step.
Simmer covered until rice is tender
- Reduce the heat to low, cover the pan tightly with a lid, and simmer without lifting the lid for 15 minutes.
- The rice will absorb all the liquid and become tender.
- Resist the urge to stir or peek—this interrupts the steaming process.
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Ready when: All liquid is absorbed, rice is tender but not mushy, and no liquid pools in the bottom of the pan
Tip: Do not lift the lid during cooking. If liquid remains after 15 minutes, cover and cook for another 2–3 minutes.
Fluff and finish
- Remove the pan from the heat and let it rest, covered, for 2 minutes.
- Remove the lid, fluff the rice gently with a fork, breaking up any clumps.
- Taste and adjust seasoning with salt and pepper as needed.
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Ready when: Rice is light and fluffy, each grain separate and tender
Tip: Resting allows the rice to finish cooking perfectly and keeps it from compacting. Fluff gently to avoid breaking the grains.
Serve with crispy pepitas
- Transfer the rice to a serving bowl or platter.
- Top generously with the toasted pepita seeds.
- Serve warm alongside grilled protein or beans.
- Extra pepitas can be scattered on individual plates.
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Tip: Add the pepitas just before serving so they stay crisp. If made ahead, rewarm gently and top with fresh pepitas.
Good to know
Tips
- For a spicier rice, leave the jalapeño seeds in before roasting, or add a pinch of red pepper flakes with the rice in Step 4.
- Roasting the tomatillos and jalapeño directly over a stovetop flame (if you don't have an oven handy) takes only 4–6 minutes and imparts a deeper, smokier flavor.
- This rice holds well in a slow cooker on the warm setting for up to 2 hours after cooking, making it excellent for entertaining.
- For a creamier, more luxurious rice, stir in 2–3 tablespoons of sour cream or Mexican crema just before serving and toss with fresh cilantro.
Make ahead
The tomatillo-cilantro broth can be made up to 1 day ahead and refrigerated in an airtight container. The pepitas can be toasted up to 2 hours ahead and stored in an airtight container at room temperature. When ready to serve, reheat the broth gently before combining with the rice.
Storage & reheating
Store leftover rice in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle with a few tablespoons of stock or water, cover, and warm in a 350°F (175°C) oven for about 10 minutes, or microwave in a covered bowl for 1–2 minutes, stirring halfway through. Do not store the pepitas with the rice; keep them separate in an airtight container at room temperature and add fresh ones when serving for maximum crispness.
Substitutions
- fresh tomatillo → 1½ cups (360 ml) bottled roasted green salsa or salsa verde. Use quality salsa that is not too spicy. Add it directly with the stock in Step 3, blending with cilantro. Reduce simmering time slightly if the salsa is thinner than fresh tomatillo broth.
- fresh cilantro → fresh parsley leaves and a small squeeze of lime juice. Parsley will give a milder, less herbaceous flavor. Add the lime juice to brighten the broth and replace the cilantro's pop.
- raw pepita seeds (pumpkin seeds, hulled) → sliced or slivered almonds, or hulled sunflower seeds, toasted the same way. These provide a similar crunch and nutty flavor. Toast in the same manner for 3–4 minutes over medium heat.
- low-sodium chicken stock or vegetable stock → vegetable stock or mild seafood stock. Use the same quantity. Vegetable stock will make the rice vegan; seafood stock pairs well if serving with fish.
