Arroz Verde with Hatch Chiles Recipe

Cook Time: 35 minutes

Ingredients (Yields 6 servings)

• 2 Hatch green chiles
• 1 (14 ounce) can chicken broth
• 1/2 cup chopped cilantro
• 2 tablespoons olive oil
• 1 cup long grain rice
• 1/2 cup diced onion
• 2 large garlic cloves, pressed
• 1 tablespoon chicken bouillon, such as Knorr
• 2 teaspoons salt
• 1/8 teaspoon ground cumin

Directions

1. Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping occasionally with tongs, until the chiles are blackened and charred, about 5 minutes.
2. Place the charred chiles into a sealed plastic bag and let them cool for 7-8 minutes.
3. Once cooled, peel off the charred skins and remove the seeds from the chiles.
4. In a blender, combine the peeled chiles, chicken broth, and cilantro. Blend until smooth. Set the mixture aside.
5. Heat olive oil in a skillet over medium heat until it shimmers. Add the rice and diced onion. Cook and stir until lightly browned, about 2 minutes.
6. Add the pressed garlic to the skillet and cook for another minute, until fragrant.
7. Stir in the chicken bouillon, salt, and ground cumin.
8. Pour in the prepared chile mixture and bring the contents to a boil.
9. Once boiling, reduce the heat to low and simmer for 25-30 minutes, or until the rice is tender and cooked through.

Nutrition Facts (per serving)

• Calories: 96
• Total Fat: 5g (6% Daily Value)
• Saturated Fat: 1g (4% Daily Value)
• Cholesterol: 2mg (1% Daily Value)
• Sodium: 1216mg (53% Daily Value)
• Total Carbohydrate: 11g (4% Daily Value)
• Dietary Fiber: 1g (3% Daily Value)
• Total Sugars: 2g
• Protein: 2g (4% Daily Value)
• Vitamin C: 20mg (22% Daily Value)
• Calcium: 20mg (2% Daily Value)
• Iron: 0mg (2% Daily Value)
• Potassium: 104mg (2% Daily Value)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Origins and Cultural Journey of Arroz Verde with Hatch Chiles

Arroz Verde, or "green rice," is a celebrated dish in Mexican cuisine, traditionally made with poblano peppers. Its roots trace back to central Mexico, where rice dishes infused with local chiles and herbs have long been a staple of home cooking. The modern adaptation featuring Hatch chiles originates from New Mexico, where these peppers thrive and are highly prized for their smoky, slightly spicy flavor. Hatch chiles have become a signature ingredient in southwestern cooking, giving this rice a distinct regional identity that differentiates it from its Mexican predecessor.

Regional Variations and Distinctive Features

While traditional Arroz Verde typically uses poblano peppers, the New Mexican version swaps them for Hatch chiles, which offer a bolder, more complex heat profile. This variation often includes fresh cilantro and a light broth, enhancing the rice's vivid green color and adding layers of aromatic flavor. In some regions of Mexico, Arroz Verde might incorporate additional vegetables or herbs, but the Hatch chile version is particularly associated with southwestern cuisine and is considered a hallmark of New Mexican flavor.

How Arroz Verde Stands Apart from Similar Dishes

Unlike Spanish green rice, which may rely on spinach or parsley for color, Arroz Verde with Hatch chiles emphasizes the pepper itself as the primary flavor and color source. Compared to Mexican cilantro rice, the dish is spicier and more robust, with the Hatch chiles providing a smoky undertone that sets it apart. Its texture is slightly creamier than typical Mexican rice, yet it retains a light, fluffy consistency that complements a wide range of main courses.

Typical Settings for Serving

Arroz Verde with Hatch Chiles is versatile and can be served in both casual and festive settings. It is commonly found on family dinner tables in New Mexico, paired with grilled meats, roasted chicken, or seafood. Restaurants specializing in southwestern or Mexican cuisine often feature it as a side dish, highlighting the regions signature peppers. During local festivals and Hatch chile harvest season, this dish is a popular choice for showcasing the freshest, most flavorful chiles.

Interesting Facts and Culinary Trivia

• Hatch chiles are named after the town of Hatch, New Mexico, and are celebrated annually in the Hatch Chile Festival.
• The chiles are typically roasted over an open flame to enhance their smoky flavor, a step that is essential for authentic Arroz Verde.
• This dish not only provides a burst of color and flavor but also represents the fusion of Mexican culinary traditions with New Mexican agricultural heritage.
• Many home cooks in New Mexico consider the dish incomplete without freshly chopped cilantro, which brightens both flavor and appearance.
• Arroz Verde is often adapted to suit personal spice preferences, making it a flexible dish for both mild and heat-seeking palates.

FAQ about Arroz Verde with Hatch Chiles Recipe

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