Preparation: 1. Remove dry outer husk of tomatillos, wash in cold water. 2. Remove stem of serrano or jalapeño peppers. 3. Place clean tomatillos and peppers in a sauce pan with enough water to cover them. Bring to a boil until tomatillos change color. Drain the water. 4. Blend all ingredients (except the vegetable oil) in a blender or food processor for about 4-6 seconds. 5. Heat the oil in a skillet on medium flame. Add the mix from the blender and cook for 3-5 minutes, stirring constantly.

• Yield - approximately 2 cups.
• This sauce can be served hot or cold and is excellent for burritos, tacos and pork chops.

Preparation: 1. Place vegetable oil in a skillet over medium high flame. Add rice and sauté until golden but not brown. Drain excess oil. 2. In a sauce pan, place onion, bell pepper, garlic, tomato, chicken broth and spices. Heat over medium flame and bring to a boil. 3. Lower the flame and slowly add rice to the boiling mix. Let it slow boil for 4-6 minutes. 4. Lower the flame, cover and cook for 10 minutes. Uncover and stir several times to mix rice and vegetables. Cover and let cook for 12-15 minutes until rice is tender. Toss with a fork before serving