Mexican Green Pozole with Fish and White Rice

Ingredients

• 1 cup Carolina® Jasmine Rice
• 1 lb tomatillos
• 2 poblano peppers
• 2 jalapeño peppers
• ¼ cup olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 2 tsp ancho chili powder
• 1 tsp dried oregano
• 8 cups chicken broth
• 2 cups bottled clam juice
• 3 cans (each 15 oz) hominy, drained and rinsed
• ½ tsp salt
• ½ tsp pepper
• 2 lb grouper, tilapia or cod fillets, cut into big chunks
• ¼ cup lime juice
• 2 cups green cabbage, shredded
• 6 radishes, thinly sliced
• ½ cup fresh cilantro leaves
• 1 ripe avocado, halved, pitted, peeled and sliced
• 1 jalapeno, thinly sliced
• ½ cup cotija cheese, crumbled
• 2 limes, cut into wedges