Hatch Chile Dirty Rice Tasty Recipes

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Hatch Chile Dirty Rice

"Hatch chile season! More ways to prepare it that are quick and easy and taste G-R-E-A-T. The meat makes it a main dish; great with garlic toast and a tossed salad."

Ingredients :

1 pound mild Hatch chile peppers - halved, stemmed, and seeded
1 pound mild breakfast sausage
1/2 pound bacon, sliced into small strips
1 large onion, diced
2 1/4 cups water
1 1/2 cups uncooked jasmine rice

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H13M

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; arrange chile peppers cut-side down on top.
Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes.
Place blackened peppers into a bowl and seal tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Chop flesh.
Heat a large skillet over medium heat. Add sausage and bacon; cook and stir until browned, 5 to 8 minutes. Drain excess grease. Add onion; cook and stir until golden, 3 to 5 minutes.
Pour water into the skillet; bring to a boil. Add rice. Reduce heat; simmer until water is absorbed and rice is tender, 15 to 20 minutes. Fluff with a fork. Fold in chopped peppers before serving.

Notes :

You can sprinkle cheese on top before serving if desired. I didn't want to lose the roasted hatch chile flavor with the addition of the cheese, so I left it out.

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