Spice up your next Tex-Mex meal with Green Chile Rice! This simple side dish combines long-grain white rice with a puree of sautéed green chiles, onions, and jalapeños for a huge flavor boost. Add this to all your tacos, burritos, enchiladas, and more!
Course Side Dish
Cuisine Mexican
Keyword green chile rice, mexican rice
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 6servings
Calories 241kcal
Author Sue Ringsdorf
Ingredients
2Tablespoonsolive oil
8oz.green chiles (undrained)- canned
1/2mediumonion- chopped
1mediumjalapeno- chopped, seeds optional
2clovesgarlic- minced
1/2cupcilantro- chopped
1 1/2cupslong grain white rice
2 1/4cupslower sodium chicken broth
kosher salt and freshly ground black pepper- to taste
extra chiles, jalapeno slices, and cilantro- for serving
Instructions
Sauté the veggies. In a stock pot or medium-size saucepan over medium-high heat, add olive oil. Then add the chopped onions and jalapeños, and cook until just softened, approximately 3 minutes. Add garlic, salt, and pepper - and stir for 30 seconds.
Add to food processor. In a food processor, add the sautéed veggies, the green chiles (do not strain), and the cilantro.
Puree. Puree the ingredients until everything is very fine. The mixture should be almost liquid.
Brown the rice. Place stock pot back on the stove over medium high heat. Add the rice and toast until somewhat browned, approximately 5-6 minutes.
Add green puree and the broth. Then add the liquid ingredients to the rice - the green puree from the food processor and the chicken broth. Bring to a boil.
Cook rice. Turn down temperature to a simmer and place the lid on the pan. Cook rice until the liquid is fully absorbed, approximately 15 minutes.
Fluff. When rice is done, remove pot and the lid. Let it sit for about 10 minutes, and then fluff with a fork. Dig in!
Notes
While long-grain white rice is recommended, you can experiment with other varieties, including brown rice. However, keep in mind that something different might affect the texture and flavor.
Remove seeds and ribs from the jalapeños and use a mild type of green chiles to make this rice less spicy. Or if you love spicy recipes (like me!), add more jalapeño!
You can prepare the green chile mixture in advance and then finish the rice right before meal time. You can also prep the entire dish and reheat.
Store leftover rice in an airtight container in the refrigerator for 3-4 days.