THE RECIPE JOURNAL · Main Course
Hatch Chile-Style Dirty Rice
This flavorful dish combines spicy Hatch chiles with savory rice for a comforting meal that’s full of bold Southwestern flavors. It’s perfect as a hearty side or a satisfying main that’s quick to prepare any night of the week.
FROM THE KITCHEN • Hatch Chile-Style Dirty Rice
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Preheat your oven’s broiler and move the rack so it’s about 6 inches from the heat. Line a baking sheet with foil, then place the chile peppers cut-side down on it. Pop them under the broiler and roast until their skins are blackened and blistered, which usually takes around 5 to 8 minutes.
02
Step 2
Once they’re done, transfer the peppers to a bowl and cover it tightly with plastic wrap. Let them steam and cool for about 20 minutes—this makes peeling the skins much easier. After that, peel off the skins and chop up the pepper flesh.
03
Step 3
Next, heat a large skillet over medium heat and add the sausage and bacon. Cook, stirring occasionally, until everything is nicely browned, about 5 to 8 minutes. Drain any extra grease, then toss in the onion and cook until it turns golden and soft, around 3 to 5 minutes.
04
Step 4
Pour water into the skillet and bring it to a boil. Stir in the rice, then lower the heat and let it simmer gently until the water has been absorbed and the rice is tender, which should take 15 to 20 minutes. Give the rice a good fluff with a fork, then fold in the chopped roasted peppers before serving.
Why you’ll love it
This dish brings bold and smoky flavors to your table with the unique heat of Hatch chiles. It’s a comforting, hearty meal that combines savory spices and tender rice for a satisfying experience. Perfect for those who enjoy a bit of spice and a taste of Southwestern cuisine.
How to serve
Serve alongside a crisp green salad or grilled vegetables to balance the rich flavors. It also pairs well with a dollop of sour cream or a squeeze of lime for added freshness. Great as a side dish or a main with some grilled chicken or steak.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the rice seems dry. This dish can also be frozen for up to 1 month; thaw in the fridge before reheating.
