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Heat the rice, broth and salsa in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Stir the tomato and beans in the saucepan. Remove the saucepan from the heat. Let stand for 5 minutes.
The tomatillo (from Nahuatl, tomatl) [3] is also known as husk tomato, [4] Mexican groundcherry, [5] large-flowered tomatillo, [6] or Mexican husk tomato. [1] Some of these names, however, can also refer to other species in the genus Physalis. [3] Other names are Mexican green tomato and miltomate.
Salsa is a common ingredient in Mexican cuisine, served as a condiment with tacos, stirred into soups and stews, or incorporated into tamale fillings. Salsa fresca is fresh salsa made with tomatoes and hot peppers. Salsa verde is made with cooked tomatillos and is served as a dip or sauce for chilaquiles, enchiladas, and other dishes.
Want to make Salsa Verde Rice & Beans? Learn the ingredients and steps to follow to properly make the the best Salsa Verde Rice & Beans? recipe for your family and friends.
Consider this Salsa 101. For premium support please call: 800-290-4726 more ways to reach us
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Salsa verde (lit. ' green sauce ') is a type of spicy, green sauce in Mexican cuisine based on tomatillo and green chili peppers. The tomatillo-based Mexican salsa verde dates to the Aztec Empire, as documented by the Spanish physician Francisco Hernández, and is distinct from the various medieval European parsley-based green sauces.