I found this recipe online last night, while I was looking for something to use up some of the tomatillos, and jalapeno peppers that have already been harvested from our garden. Since this was my first time cooking (and even growing) tomatillo’s, I wasn’t sure how I would like it. See, I’m not a big tomato fan, even though I love salsa’s and spegetti sauces. I don’t ever recall having a tomatillo, so I wasn’t even sure about the taste.
I have to give this recipe a 10 for the following reasons:
- Recipe was easy to follow
- Prep and cook time were worth it
- Easy Clean Up ~ One pot, cutting board, knife and wooden spoon (used left over rice)
- It was DELISH!
- Can swap out the meat easy enough, or leave the meat out all together
This recipe fed me and hubby, and I even had enough left over for lunch the next day. Now, it may have been all gone, had it not been for the fact that we ate so stinking late after working in the fields until 9 PM.
Another alternative to fixing this would be in the crock pot, but that would leave you with more dishes to do. IF you want to try the crock pot, you could brown your meat, put everything in the crock pot and then add the rice 20 minutes before serving, just remember to watch your water content and add more if need be. I also took the lazy way and did not completely follow the recipe as given. So this is my lazy man’s version. Next time, I’ll try it the “right” way and let you know how it went!