Green Chile Rice Recipe

A closeup on a dish of green Chile rice.

5 from 2 votes

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

Cook Time 25

Total Time 35

Servings servings

Calories 241kcal

Author Sue Ringsdorf

Ingredients

2 Tablespoons olive oil
8 oz. green chiles (undrained) - canned
1/2 medium onion - chopped
1 medium jalapeno - chopped, seeds optional
2 cloves garlic - minced
1/2 cup cilantro - chopped
1 1/2 cups long grain white rice
2 1/4 cups lower 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.
2 Tablespoons olive oil, 1/2 medium onion, 1 medium jalapeno, 2 cloves garlic, kosher salt and freshly ground black pepper
Add to food processor. To the food processor, add the green chiles (do not strain) and the cilantro.
8 oz. green chiles (undrained), 1/2 cup 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.
1 1/2 cups long grain white rice
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.
2 1/4 cups lower sodium chicken broth
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. Serve with extra chiles, jalapeño slices, and cilantro - if desired.
extra chiles, jalapeno slices, and cilantro

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.

Nutrition