Charred Hatch Chiles Rice: A Spicy Mexican Side

Name: Charred Hatch Chiles Rice: A Spicy Mexican Side
Total time: 55 min
Yield: 4
Ingredients: 2 Hatch green chiles; 1 (14 oz) can chicken broth; 1/2 cup chopped cilantro; 2 tbsp olive oil; 1 cup long grain rice; 1/2 cup diced onion; 2 large garlic cloves, pressed; 1 tbsp chicken bouillon (e.g., Knorr); 2 tsp salt; 1/8 tsp ground cumin

Experience the vibrant flavors of Hatch chiles in this Mexican-inspired rice dish. This side brings a spicy kick to your dinner table, but feel free to use poblano peppers for a milder version.

Recipe Info

Prep Time

55 min

Difficulty

Easy

Servings

Nutrition

calories96kcal

carbohydrates11g

fat5g

protein2g

sodium1216mg

Side Dish Mexican

Ingredients

2 Hatch green chiles

1 (14 oz) can chicken broth

1/2 cup chopped cilantro

2 tbsp olive oil

1 cup long grain rice

1/2 cup diced onion

2 large garlic cloves, pressed

1 tbsp chicken bouillon (e.g., Knorr)

2 tsp salt

1/8 tsp ground cumin

Directions

Cook the Hatch chiles directly on a gas stove's grates over medium heat, using tongs to flip them occasionally until charred and blackened. Place them in a sealed plastic bag to cool for 7 to 8 minutes.

Once cooled, peel off the charred skins and remove the seeds from the chiles. Add the chiles, chicken broth, and cilantro to a blender and blend until smooth; set aside.

Heat olive oil in a skillet over medium heat until it shimmers. Add rice and onion, cooking and stirring until lightly browned (about 2 minutes). Add garlic and cook until fragrant (about 1 minute). Stir in chicken bouillon, salt, and cumin. Pour in the chile mixture, bring to a boil, then reduce heat to low, letting the rice simmer until tender (25 to 30 minutes).

For an optional garnish, sprinkle some chopped cilantro on top before serving.