Best 9 Green Rice Whatch Chiles Recipes

GREEN CHILE RICE

Steps:

• Preheat the oven to 350 degrees
• Combine all ingredients in a large bowl. Spread the mixture into a 2-quart casserole dish.
• Bake at 350 degrees for 35-40 minutes until the cheese begins to brown around the edges. Cool slightly before serving.
• If you want to add a layer of cheese on the very top, add another 1/2-3/4 cup 10 minutes before cook time ends so it can melt and brown.

CHEESY CHILE RICE

Steps:

• Mix 2 cups cooked rice, 1/2 cup sour cream, 1 cup chopped scallions, a 4-ounce can chopped green chiles (drained), 1 cup shredded cheddar, and salt and cayenne to taste. Butter a casserole dish and sprinkle with parmesan. Spread the rice mixture in the dish, sprinkle with more parmesan and dot with butter. Bake 20 minutes at 450 degrees.

HATCH ARROZ VERDE (GREEN RICE)

Steps:

• In a medium size sauce pan, add olive oil and rice.
• Bring heat to a medium high.
• Add salt, cumin, and garlic powder. MIix well.
• Heat for about 2 minutes, mixing constantly do not over heat.
• Add enchilada sauce, water, cilantro and parsley. Mix again until combined.
• Bring to a boil then cover pan with lid. Reduce heat to simmer.
• Cook for 20-25 minutes or until rice is tender.
• Garnish with cilantro leaves and serve. Enjoy!

HATCH GREEN CHILE RICE

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.

GREEN CHILE CILANTRO RICE WITH PEPITAS

Steps:

• In a small saucepan over medium heat, bring the chicken stock and the Green Chile Sauce to a simmer. Hold warm.
• In a large, enameled cast-iron Dutch oven over medium-high heat, add the oil. When hot, add the onions and serrano chiles and saute until the onion is just starting to color, 4 to 5 minutes.
• Add the rice and stir to coat, Cook for 3 to 4 minutes, stirring constantly, to toast the rice a bit. Add the garlic, salt and pepper and stir to combine.
• Ladle in the chicken stock and green chile mix, about 1 cup at a time, stirring and allowing the rice to absorb the liquid. Do this 3 to 4 times, and then add the rest of the liquid. Stir, cover tightly and cook for 12 to 16 minutes, stirring twice during this time.
• Add the lime juice and cilantro and stir to combine. Place in serving bowl and garnish with the pepitas.
• In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
• Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
• Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week. Yield: 4 1/2 cups

GREEN CHILE CHICKEN AND RICE

Steps:

• Preheat the oven to 350˚F.
• In a large bowl, mix chicken broth, rice, cream cheese, green chiles, garlic powder, cumin, salt and pepper together until combined. Then spread the mixture in a large casserole dish.
• Lay the chicken breasts evenly spaced on top of the rice mixture and gently press them into the mixture. Cover the top of the casserole with cheese.
• Bake on the middle rack of the oven for 40-50 minutes or until chicken is cooked through (165˚F internal temperature.)
• Serve hot, either with full chicken breasts, or shred chicken and mix into rice. Enjoy!

HATCH CHILE DIRTY 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.

GREEN CHILI RICE

Steps:

• In a large bowl, combine the soup, sour cream, chilies and cheese. Stir in rice. Transfer to a greased shallow 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 20 minutes or until rice is tender.

GREEN RICE WITH GREEN CHILES

Steps:

• Place lettuce, cilantro, green chiles, tomatillos, green onions, and garlic in a blender. Puree, adding enough broth to make 3 cups liquid.
• Heat oil in a 2- to 3-quart saucepan over medium-high heat. Add rice and saute until opaque, about 5 minutes. Add broth mixture and salt; bring to a boil. Cover and reduce heat to low. Simmer until rice is tender, 18 to 20 minutes.