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.

• Preparation Time: 20 mins
• Cooking Time: 33 mins
• Total Time: 53 mins
• Calories: 470 Calories

Ingredients

• 1 large onion, diced
• 2 ¼ cups water
• 1 ½ cups uncooked jasmine rice
• 1 pound mild Hatch chile peppers - halved, stemmed, and seeded
• 1 pound mild breakfast sausage
• ½ pound bacon, sliced into small strips

Recipe Instructions

Step 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.

Step 2

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

Step 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.

Step 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.

Step 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.