I have long loved Mexican Rice. It’s the perfect side to a lot of my favorite dishes…enchiladas, tacos, fajitas, etc. However, with Green Chile being one of the crops that New Mexico is most noted for, I decided to attempt a Green Chile version. Rice can be the easiest dish to make, but it can also be one of the finickiest.
The most important “ingredient” for this dish is…the pan. A shallow, heavy bottomed pan/pot with a lid is as important as anything else that goes into it. I have tried making it in different pots and while plain rice can successfully be made in a variety of high walled vessels, Mexican Rice or this Green Chile Rice really requires a shallow pan/pot. It’s absolutely key as there is a significantly higher volume of liquid and a myriad of spices that must be absorbed during the cooking process, otherwise, you risk crunchy undercooked rice. Nobody wants that.
I know this is probably a controversial statement, but I don’t keep a lot of different types of rice on hand. I have one go-to and that’s the Botan Calrose Rice. It’s a medium grain rice and seems to meet all my needs. I just don’t have the space to maintain different varieties. For this dish, I add a little oil to a shallow pan and sauté the rice until it is opaque and starting to achieve a light golden hue. This takes about 3-5 minutes over medium heat.
Next, I add the diced onion and sauté for another couple of minutes, just until the onion begins to sweat and achieve a glossiness.
To the pan, I add the water and spices, then the diced green chile and give everything a stir. I let everything come to a slight boil. Then I place the lid on the pan and drop the heat to a very very low flame and let it sit undisturbed for 40-minutes. I mean, seriously, no lifting that lid!
After 40-minutes have passed, I turn the heat off under the burner and let it sit for another 5-10 minutes, then remove the lid. It might look strange as the onion and green chile will have floated to the top of the rice, but I use a fork and gently fluff to find perfectly cooked rice underneath. I fluff everything together to evenly incorporate the onion and chile, add salt or an additional dash or two of AlbuKirky Seasonings Green Chile Rub, then serve alongside grilled skirt steak, chicken, enchiladas, tacos, anything really.
GREEN CHILE RICE
3 tablespoons oil
2 cups rice
1 onion diced
4 cups water
1 chicken bullion cube (or 1 teaspoon chicken bullion powder)
1 teaspoon kosher salt (we use Morton’s)
1/2 teaspoon garlic powder or 2 cloves fresh garlic (minced)
Cumin (to taste)
AlbuKirky Seasonings Green Chile Rub (to taste)
8oz Roasted Green Chile (diced and as hot as you like)
Heat oil in a large, shallow, heavy-bottomed pan or pot that has a lid. The pan pictured is 3 1/2 qts.
Add rice and sauté over medium heat until rice is opaque and just beginning to turn a light golden brown. About 5-minutes.
Add diced onion and continue to sauté until onions begin to sweat and appear glossy. 2-3 minutes more.
Heat the water in the microwave and dissolve bullion powder or cube in the hot water. Add additional spices.
Add water, spices, and diced Green Chile to the pan. Stir.
Bring to a light boil, cover with the lid, drop the heat to a very low flame and let cook, undisturbed for 40-minutes. Do not lift the lid.
At the end of 40-minutes, turn the heat off and let the rice sit for another 5-10 minutes.
Remove the lid, fluff the rice with a fork incorporating the onions and chile evenly throughout. Adjust seasonings adding salt and more green chile rub as needed. Enjoy!