Hatch Chile Dirty Rice

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.


Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 33 mins

    TOTAL : 20 mins

    SERVING : 6

    YIELD : 6 servings

  • 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.

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

  • 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.

  • 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.

  • 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.

Per Serving: 470 calories; protein 20g; carbohydrates 48.2g; fat 21.4g; cholesterol 56.9mg; sodium 968.6mg. 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.