Prep Time::25 mins
Cook Time::35 mins
Cool Time::10 mins
Total Time:: 1 hr 10 mins
Servings::6
Ingredients
Oops! Something went wrong. Our team is working on it.
2 Hatch green chiles
1 (14 ounce) can chicken broth
1/2 cup chopped cilantro
2 tablespoons olive oil
1 cup long grain rice
1/2 cup diced onion
2 large garlic cloves, pressed
1 tablespoon chicken bouillon, such as Knorr®
2 teaspoons salt
1/8 teaspoon ground cumin
Directions
Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes.
Peel off charred skins; remove seeds. Place chiles, chicken broth and cilantro in the jar of a blender and blend until smooth. Set aside.
Heat 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. Stir in chicken bouillon, salt, and cumin. Add chile mixture and bring to a boil. Reduce heat to low; simmer until rice is tender, 25 to 30 minutes.