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Arroz Verde with Hatch Chiles

Arroz Verde with Hatch Chiles

Cost $8, save $12

Source: Recommended by CookPal

  • 45 Min
  • 6 Servings
  • $8

INGREDIENTS

  • Main Ingredients

    • 1 (14 ounce) can chicken broth
    • 1/2 cup chopped cilantro
    • 2 tablespoons olive oil
    • 1 cup long grain rice
    • 🧅 1/2 cup onion
    • 🧄 2 large garlic cloves
    • 1 tablespoon chicken bouillon
    • 🧂 2 teaspoons salt
    • 1/8 teaspoon ground cumin

STEPS

1

Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred.

2

Place charred Hatch chiles in a sealed plastic bag and allow to cool.

3

Peel off charred skins of the chiles; remove seeds. Blend the chiles with chicken broth and cilantro until smooth. Set aside.

4

Heat olive oil in a skillet over medium heat until it shimmers; add rice and onion. Cook and stir until lightly browned, about 2 minutes. Add garlic and cook until fragrant, about 1 minute.

5

Stir in chicken bouillon, salt, and cumin. Add chile mixture and bring to a boil. Reduce heat to low and simmer until rice is tender.

NUTRIENTS

Per 1 serving

🔥

96

Calories

  • 2
    Protein
  • 11
    Carbs
  • 5
    Fats

💡 For mild heat, substitute Hatch chiles with poblano peppers.Serve this dish as a side for grilled meat or seafood.Add a squeeze of lime on top for extra freshness.