Green Chile Rice

Green chile rice is an excellent side dish for your favorite Tex-Mex meals, such as Enchiladas Verdes or Cheese and Onion Enchiladas. Use it as an alternative to Arroz Rojo for a different flavor with a mildly spicy kick. It’s easy to make, and pairs very nicely with Frijoles Charros, or Refried Black Beans.

Green Chile Rice Recipe

Green Chile Rice

Scott James Gaspard

Long grain white rice, hatch green chiles, vegetables and spices.

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Print Recipe

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine Mexican, Tex-Mex

Servings 4 people

Calories 291 kcal

Equipment

• medium stockpot
• 10-inch skillet with lid
• large spoon

Ingredients

  

1x2x3x

• 2 cups chicken stock
• 4 ounces Hatch green chiles – diced
• 2 tbsp vegetable oil
• 1 cup white rice
• 1 tbsp Tex-Mex Spice Blend
• ¼ cup bell pepper – diced
• ¼ cup onion – diced
• 2 cloves garlic – minced
• ½ cup cilantro – chopped
• ¼ cup green onions – chopped

Instructions

 

• Add chicken stock and Hatch green chiles to a stockpot. Bring to a fast simmer.
  2 cups chicken stock, 4 ounces Hatch green chiles
  
• In a 10-inch skillet, heat the vegetable oil over medium-high heat until shimmering.
  2 tbsp vegetable oil
  
• Add the uncooked rice to the hot oil.
  1 cup white rice
  
• Sauté until the rice is golden-brown. Toss in the Tex-Mex Spice Blend.
  1 tbsp Tex-Mex Spice Blend
  
• Add the bell peppers, onion, and garlic.
  1/4 cup bell pepper, 1/4 cup onion, 2 cloves garlic
  
• Sauté until soft.
  
• Carefully add the hot liquid. It will bubble fiercely at first. Give it a good stir then reduce the heat to fast simmer.
  
• Cover with a lid, and set a timer for 15 minutes.
  
• Don't remove the lid or peek until the time is up. After 15 minutes, remove from the heat. Stir in the cilantro and onions, fluff the rice, then let it stand for 5 minutes before serving.
  1/2 cup cilantro, 1/4 cup green onions
  

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Nutrition

Calories: 291kcal | Carbohydrates: 46g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 4mg | Sodium: 464mg | Potassium: 288mg | Fiber: 2g | Sugar: 3g | Vitamin A: 532IU | Vitamin C: 25mg | Calcium: 41mg | Iron: 1mg

More Information

Pro Tip

A secret to creating great green chile rice is to toast the rice before adding the Tex-Mex spice blend and the hot liquid. Toss the rice around in the hot oil until it is golden brown, similar to making a roux. This will help keep the rice dry when it is done cooking. The flavor and texture are best when the rice doesn’t stick together.

Substitutions

You can substitute diced Poblano peppers for Hatch chiles when making green Chile rice. This will result in a slightly less spicy, but equally flavorful dish. If you do, blister the Poblano pepper skin on a hot comal. Let the hot peppers sit under a glass bowl to steam for a few minutes, which will make the blistered skin easier to peel. Peel the skin and discard. Dice the pepper flesh then and add it to the rice.

Adding cheese

Some folks like to add a scoop of queso onto the rice. This is pretty tasty, but I prefer it stand-alone.

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