Pic of Tomatillo, mango and coriander sauce, with Mexican spiced tomato rice

Tomatillo, mango and coriander sauce, with Mexican spiced tomato rice

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Sauces, conserves & preserves

Tomatillo, mango and coriander sauce, with Mexican spiced tomato rice

Side Serves 4 50 min
This recipe doesn't contain chilli, so is good for those who want to try the tangy tomatillos but can't take a lot of spice. It would be a good one for children as the mango adds sweetness. If you want a bit of extra kick, add a chopped green chilli with the coriander. Serve this on its own as a vegetarian main, or with a whole roast chicken or some barbecued or chargrilled chicken breasts or kebabs.

Ingredients

for the rice

  • 2 tbsp oil for frying, e.g. vegetable or sunflower
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 250g long grain brown rice
  • 480g tomatoes, diced
  • 500ml veg stock

for the sauce

  • 250g tomatillos
  • 200ml veg or chicken stock
  • 1 tbsp olive oil
  • 4 spring onions, chopped
  • 1 small mango, peeled and diced
  • good handful of coriander leaves
  • juice of ½ lime, more to taste
  • salt and pepper

Method

Prep time: 20 min
Cooking time: 30 min

For the Mexican rice

  • Step 1

    Heat the oil in a heavy based pan. Add the onion and cook gently for a few minutes to soften.
  • Step 2

    Add the garlic, cumin and coriander and cook for 2 minutes more. Add the rice, tomatoes and stock.
  • Step 3

    Bring to the boil, reduce the heat and simmer for 25 minutes or so, until the rice is just tender.
  • Step 4

    Stir every now and then to stop the rice sticking to the bottom of the pan, particularly towards the end of the cooking time. Add a splash of water if it needs it. Season to taste.

For the sauce

  • Step 1

    Cut the tomatillos in quarters and put in a small saucepan with the stock. Bring to the boil, reduce the heat and simmer for about 4 minutes, until the tomatillos are soft.
  • Step 2

    Heat the oil in a small frying pan. Fry the spring onions for a couple of minutes to soften slightly.
  • Step 3

    Put the tomatillos, with the liquid, into a blender with the spring onions and the rest of the ingredients.
  • Step 4

    Blitz until the mixture is almost smooth, but still with some chunkier pieces. Taste and adjust the seasoning, adding more lime juice if needed. Reheat gently to serve.

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