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To truly appreciate the Hatch Chili Nacho Rice Skillet, it’s essential to understand the key ingredients that contribute to its unique flavor profile and nutritional value.

Hatch Chili Nacho Rice Skillet

Discover the deliciousness of the Hatch Chili Nacho Rice Skillet, a one-pan wonder that's perfect for weeknight dinners. This recipe features fragrant jasmine rice, hearty black beans, and the unique flavor of Hatch green chiles, all topped with gooey melted cheese. It's simple to prepare, making it a fantastic option for busy families seeking comfort food with a twist. Elevate your meal with custom toppings and enjoy a satisfying dish that brings everyone together!
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Ingredients
  

1 cup uncooked jasmine rice

2 cups chicken or vegetable broth

1 can (15 oz) black beans, drained and rinsed

1 can (10 oz) diced tomatoes with green chiles

2 cups hatch green chiles, roasted, peeled, and chopped (fresh or canned)

1 cup corn kernels (fresh, frozen, or canned)

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

Salt and pepper, to taste

Fresh cilantro, for garnish

Sliced jalapeños, for garnish (optional)

Sour cream, for serving (optional)

Instructions
 

Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the uncooked jasmine rice and toast it for about 2-3 minutes, stirring frequently, until it becomes slightly golden.

    Add the Broth and Spices: Pour in the chicken or vegetable broth, and add the ground cumin, chili powder, garlic powder, salt, and pepper. Stir well to combine.

      Incorporate the Beans and Veggies: Add the black beans, diced tomatoes with green chiles, roasted hatch chili peppers, and corn to the mixture. Stir until everything is evenly distributed.

        Cook the Rice: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and let it simmer for about 15-20 minutes, or until the rice is cooked and has absorbed most of the liquid.

          Add Cheese: Once the rice is cooked, remove the skillet from heat and sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top. Cover the skillet again and let it sit for an additional 5 minutes, or until the cheese is melted and bubbly.

            Serve and Garnish: Fluff the rice gently with a fork. Garnish with freshly chopped cilantro and jalapeño slices, if desired. Serve hot with sour cream on the side.

              Prep Time, Total Time, Servings: 10 mins | 35 mins | 4-6 servings