Green Chile Rice
Long grain white rice, hatch green chiles, vegetables and spices.
Equipment
- medium stockpot
- 10-inch skillet with lid
- large spoon
Ingredients
- 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
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
