I found this Tomatillo Salsa recipe which matched up pretty closely with the ingredients we had received, so that's what ended up on the menu last night.
I marinated some chicken for a few minutes in a little bit of milk, vinegar, chili powder, garlic, cumin, and probably a few other random spices from the cupboard and sauteed it with onion and bell pepper.
For the rice, I was going to post the recipe I used, but it was very similar to the Lime Rice Pilaf just barely posted here, so no need to duplicate. I pretty much just throw some bouillon cubes, cilantro, and lime juice into the rice cooker along with the rice and water.
So we served up the rice, chicken, and tortillas along with guacamole, sour cream, and some fruit salad for a pretty good Mexican dinner.
On to the Tomatillo Salsa:
1 1/2 lb tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar
2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
Salt to taste
1 Remove papery husks from tomatillos and rinse well.
2 Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
3 Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a blender and pulse until all ingredients are chopped and mixed. Season to taste with salt. Cool in refrigerator.
Serve with chips or as a salsa accompaniment to Mexican dishes.
Makes 3 cups.
I broiled the peppers, tomatillos, and onions. I also threw in a couple green onions. I used two serrano peppers, and it was very mild. I was expecting it to be hotter and would have put in more peppers now if I knew how mild it was going to be. Supposedly with both jalapenos and serranos, sometimes they're really mild and other times really hot, so maybe we just got a mild batch of serranos.