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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."
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1 h 13 m servings 470 cals
Original recipe yields 6 servings

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  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.


  • Cook's Note:
  • You can sprinkle cheese on top before serving if desired. I didn't want to lose the roasted hatch chile flavor with the addition of the cheese, so I left it out.

Nutrition Facts

Per Serving: 470 calories; 21.4 g fat; 48.2 g carbohydrates; 20 g protein; 57 mg cholesterol; 969 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I made this recipe as written and did not like it. After adding Lawry's Seasoned Salt, fresh cracked pepper and garlic powder, I found that it still needed something else to improve the taste. ...