Hatch Chile Rice

Name: Hatch Chile Rice
Prep time: 10 min
Total time: 40 min
Yield: 10 Servings
Ingredients: 4 ounce can Hatch chiles; 1 tablespoon butter; 1 medium onion, chopped; 1 clove garlic, minced; 3 cups cooked white rice; 1 cup sour cream; 1 cup small curd cottage cheese; 2 teaspoons fresh jalapeu00f1o pepper, minced (optional); Kosher salt and pepper, to taste; 2 cups sharp cheddar cheese, shredded and divided

By Leslie Blythe Cheese, Chilis, Rice Baking

March 17, 2021

I know I should have posted my Irish recipes, but I made this Hatch Chile Rice last night and it was really good. You could add chicken to it and make it more of a main course. I found these El Pinto chiles at my local supermarket. I am glad that Hatch Chiles have finally made it into the mainstream. I used to go every September and buy a VERY large Hefty Bag of them and have them roasted. Then I would bring them home and freeze 6 in ziplock bags. It took up most of my freezer! My car smelled like chiles for months! My daughters were not thrilled with this when they were little. Yes, I know I have a problem!

Prep: 10 mins
Cook: 30 mins
Yields: 10 Servings

Ingredients

4 ounce can Hatch chiles

1 tablespoon butter

1 medium onion, chopped

1 clove garlic, minced

3 cups cooked white rice

1 cup sour cream

1 cup small curd cottage cheese

2 teaspoons fresh jalapeño pepper, minced (optional)

Kosher salt and pepper, to taste

2 cups sharp cheddar cheese, shredded and divided

Directions

1Preheat oven to 375° F.   Melt butter in a large skillet over medium heat. Add onion and garlic and cook until onion is softened but translucent, about 6 minutes. Remove from heat.  Stir in chiles, cooked rice, sour cream, cottage cheese, jalapeño, salt, and pepper. Spread half rice mixture in a greased 13-by-9-inch baking dish. Sprinkle with half the cheese. Top with remaining rice and cheese.   

2Cover with aluminum foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes, until cheese is golden.

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