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

DIRTY RICE



Dirty Rice image

This classic Cajun dish pays homage to the Louisiana holy trinity (onions, bell peppers and celery). The finely chopped proteins give the rice its signature "dirty" look. Traditionally, dirty rice includes chicken liver -- you can omit it, but don't fear the liver! It adds another layer of texture and depth of flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 18

1 tablespoon olive oil
8 ounces hot sage pork sausage, casing removed
8 ounces ground beef
6 ounces chicken livers, finely chopped (optional)
1 medium onion, diced
1 green bell pepper, diced
2 large celery ribs, diced
3 large garlic cloves, minced
1 teaspoon fresh thyme leaves, chopped
2 bay leaves
1 1/2 cups long-grain white rice, rinsed and drained
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 1/2 cups beef broth
2 tablespoons Worcestershire sauce
3 scallions, sliced

Steps:

  • Heat the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Add the sausage, ground beef and chicken livers and cook, breaking the meat into small bits with a wooden spoon, until no longer pink, 3 to 4 minutes. Transfer to a medium heatproof bowl with a slotted spoon.
  • Remove and discard all but 2 tablespoons of the fat from the Dutch oven. Add the onion, bell pepper and celery and cook down, stirring occasionally, until the vegetables have softened, 4 to 5 minutes. Add the garlic, thyme and bay leaves and cook, stirring frequently, until fragrant, about 1 minute. Stir in the rice, oregano, smoked paprika, cayenne, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper and cook about 30 seconds. Stir the cooked meat back in, then add the beef broth and Worcestershire sauce. Bring to a boil, reduce the heat to a low simmer and cover. Cook until the rice is tender and has absorbed the liquid, about 18 minutes.
  • Remove from the heat. Remove and discard the bay leaves, stir in the scallions and season.

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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