GREEN CHILE RICE
Here's a great green chile rice side dish you can make and serve during the holidays or throughout the year for dinner. Cheesy and full of flavor!
Provided by The Typical Mom
Categories Entree Main Course Side Dish
Time 50m
Number Of Ingredients 4
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.
Nutrition Facts : ServingSize 3 oz, Calories 384 kcal, Carbohydrate 46 g, Protein 10 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 47 mg, Sodium 217 mg, Fiber 1 g, Sugar 1 g
CHEESY CHILE RICE
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 0
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 GREEN CHILE RICE
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
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
GREEN CHILI RICE
Make and share this Green Chili Rice recipe from Food.com.
Provided by Karen From Colorado
Categories Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine rice, broth, chilies, onion, oregano, salt and cumin in a large saucepan.
- Bring to boil, uncovered.
- Reduce heat to low, cover and simmer until liquid is absorbed (about 20 minutes)
- Stir in green onions and cilantro.
GREEN CHILE CILANTRO RICE WITH PEPITAS
Provided by Guy Fieri
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 22
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
HATCH CHILE DIRTY RICE
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
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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