Hatch Chile Dirty Rice recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 968.6 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes.

  3. 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.

  4. 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.

  5. 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.

Recipe Yield

6 servings

Recipe Note

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.

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