Authentic Mexican rice accented with the bright zesty flavor of Hatch Green Chile.
Cast iron skillet with a lid or heavy-bottomed pot with a lid
- 1/4 small onion
- 2 small, fresh Roma tomatoes, or 1/2 a can of whole tomatoes
- 2 and 1/2 cups chicken broth, divided
- 1 tablespoon tomato paste
- 2 whole garlic cloves
- 1/4 teaspoon turmeric
- 1/8 teaspoon cumin
- 1/4 teaspoon coriander
- 1 tablespoon Hatch Green Chile Powder
- 1/2 teaspoon salt
- 2–3 tablespoons vegetable oil
- 1 cup long-grain rice, thoroughly rinsed with water and drained
- In a blender, place the onion, tomatoes, 1/2 cup of chicken broth, tomato paste, one whole garlic clove, turmeric, cumin, coriander, Hatch chile powder, and salt. Blend until smooth, about 30 seconds to 1 minute.
- Place a cast iron skillet or heavy-bottomed pot over medium heat and add just enough vegetable oil to coat the bottom. When it is heated, add the second clove of garlic and gently press on it with a wooden spoon to break it open and release its juices. Stir the broken garlic clove around in the hot oil for about a minute to flavor the oil. Remove and discard.
- Transfer the tomato blender mixture to a microwave-safe bowl or large measuring cup and heat it in the microwave for about 3-5 minutes. Set aside.
- Add the rice to the pot and, while stirring constantly, toast it to a light golden brown color. (This step can take anywhere from 5 to 10 minutes.)
- Stir in the blended tomato mixture and cook, stirring constantly, for about 3 minutes. Stir in the remaining chicken broth. Bring to a boil, then cover with a well-fitting lid. Turn the heat to low and cook for 15 minutes. Do not remove the lid.
- Remove from heat, without removing the lid, and allow the rice to sit for 20 minutes. Open the lid and fluff the rice with a fork. Serve.
If you don’t have access to Hatch green chile powder, you can substitute roasted green chile instead. Place 4 ounces of green chile into the blender with the tomatoes in step 1.
- Prep Time: 15 minutes
- Cook Time: 45 minutes