Hatch Chile Dirty Rice Recipes

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HATCH GREEN CHILE RICE



Hatch Green Chile Rice image

This Hatch Green Chile Rice is a simple and delicious Mexican rice recipe. Make it spicy or mild with diced green chiles. Vegan and gluten free.

Provided by Kim

Categories     Side Dish

Time 35m

Number Of Ingredients 11

1 Tablespoon olive oil
3/4 cup white rice
4 ounces diced green chiles (Hatch is best)
1/2 cup red onion (diced)
1 clove garlic (minced)
1/2 teaspoon cumin
1/2 teaspoon salt
1 1/2 cups vegetable stock ((or chicken stock))
1/2 lime
2 Tablespoons fresh cilantro (chopped, optional)
salt

Steps:

  • Heat oil in a small saucepan over medium heat.
  • Saute onions until translucent, approximately 3-5 minutes.
  • Add green chiles, garlic, cumin, and salt. Stir to combine and cook until fragrant, approximately 1 minute.
  • Stir in rice and let cook for 2-3 minutes, stirring occasionally.
  • Add chicken or vegetable stock. Raise heat to high and bring to a boil. Once boiling, reduce heat to low and cover. Let the rice cook until all liquid is absorbed and rice is done, approximately 20 minutes.
  • When rice is ready, fluff with a fork. Add the fresh cilantro (if using0 and juice from 1/2 lime. Stir to combine. Season with salt.

Nutrition Facts : Calories 181 kcal, Carbohydrate 33 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Sodium 759 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

HATCH CHILE DIRTY RICE



Hatch Chile Dirty Rice image

Hatch chile season! More ways to prepare it that are quick and easy and taste G-R-E-A-T. The meat makes it a main dish; great with garlic toast and a tossed salad.

Provided by MitchJGray

Categories     Meat and Poultry Recipes     Pork

Time 1h13m

Yield 6

Number Of Ingredients 6

1 pound mild Hatch chile peppers - halved, stemmed, and seeded
1 pound mild breakfast sausage
½ pound bacon, sliced into small strips
1 large onion, diced
2 ¼ cups water
1 ½ cups uncooked jasmine rice

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; arrange chile peppers cut-side down on top.
  • Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes.
  • Place blackened peppers into a bowl and seal tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Chop flesh.
  • Heat a large skillet over medium heat. Add sausage and bacon; cook and stir until browned, 5 to 8 minutes. Drain excess grease. Add onion; cook and stir until golden, 3 to 5 minutes.
  • Pour water into the skillet; bring to a boil. Add rice. Reduce heat; simmer until water is absorbed and rice is tender, 15 to 20 minutes. Fluff with a fork. Fold in chopped peppers before serving.

Nutrition Facts : Calories 470.2 calories, Carbohydrate 48.2 g, Cholesterol 56.9 mg, Fat 21.4 g, Fiber 2.6 g, Protein 20 g, SaturatedFat 7.3 g, Sodium 968.6 mg, Sugar 4.4 g

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