Homemade Spanish Rice with Chile Peeler Nation Freeze Dried Hatch Green Chile

No New Mexico dinner plate feels complete without a side of warm homemade Spanish rice. Smoky, savory, and full of flavor, this classic comfort dish pairs perfectly with enchiladas, burritos, beans, tacos, or a simple tortilla fresh off the griddle.

Adding Chile Peeler Nation Freeze Dried Hatch Green Chile gives this traditional rice a bold roasted flavor that takes it to another level.

Step 1: Rehydrate Your Chile Peeler Nation Green Chile

Place your freeze dried Hatch green chile into a bowl and cover with warm water. Let soak for about 10 to 15 minutes until soft and fully rehydrated.

Step 2: Peel and Chop the Chile

Once rehydrated, gently peel away the charred outer skin just like traditional roasted Hatch green chile. Remove stems if needed, then chop into small pieces.

Ingredients

• 1 1/2 cups uncooked long grain white rice
• 1 1/2 cups tomato sauce
• 3 tablespoons bacon drippings
• 1 small onion, chopped
• 1 bell pepper, chopped
• 1 to 2 cups rehydrated and chopped Chile Peeler Nation Hatch Green Chile
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 to 4 cups water

Optional:

• Garlic
• Diced tomatoes
• Fresh cilantro
• Shredded cheese for topping

Directions

Heat bacon drippings in a large skillet over medium heat.

Add onion and bell pepper and cook until softened.

Stir in the rice and cook until lightly browned and toasted.

Add tomato sauce, chopped green chile, salt, pepper, and 3 cups of water. Stir well.

Cover and simmer on low heat for about 30 minutes, stirring occasionally. Add more water if needed while cooking.

Cook until the rice is tender and most of the liquid has absorbed.

Serve warm alongside your favorite New Mexico dishes or wrapped inside a burrito with beans and cheese.

Take advantage of our free shipping and stock up on authentic Freeze Dried Hatch Green Chile at ChilePeelerNation.com.