Instructions: Preheat the oven to 350 degrees.

Prepare the salsa: Place the tomatillos, jalapenos and water in a blender or food processor fitted with the metal blade. Puree just until chunky. Then add the onion, cilantro and salt and puree about 2 minutes more, or until no large chunks remain.

Add the poblano chiles, lettuce leaves, scallions, garlic, water and salt and process until liquefied. (If using a blender, work in small batches.) Set aside. Heat the vegetable oil in a medium skillet over medium-low heat. Saute the rice, stirring constantly, until golden and crackling, about 5 minutes. Pour in the reserved green puree and stir to combine. Transfer to a 4-quart baking dish, cover with foil and bake until the liquid is absorbed and the rice is tender, 30 to 35 minutes. Stir with a fork and serve hot.

This recipe yields 4 to 6 servings.

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