Hatch Chile Rice

Recipe

Side Dish
Hatch Chile Rice

Primary Media

White casserole dish filled with rice, cheese, and finely diced hatch peppers

User Rating

2.8 out of 5 stars
Rate it:
35 ratings

Recipe Data

10
Servings
20min
Prep
50min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    You can use any kind of cooked rice to make this fiery side. You could even add a layer of low-sodium canned black beans or cooked ground turkey to make an easy entree. 

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 10
    QuantityIngredientAdd
    2Hatch chiles
    1 tbsp.Hy-Vee butter
    1medium onion, chopped
    1clove garlic, minced
    3 c.cooked Hy-Vee long-grain white rice
    1 c.Hy-Vee light sour cream
    1 c.Hy-Vee low-fat small curd cottage cheese
    2 tsp.minced fresh jalapeño pepper
    ½ tsp.Hy-Vee salt
    tsp.Hy-Vee black pepper
    1(8 oz) pkg Hy-Vee shredded sharp cheddar cheese, divided

    Directions

    1. Place Hatch chiles on a foil-lined baking sheet. Broil 5 inches from broiler element, turning chiles with tongs until charred on all sides. Wrap chiles in foil and steam for 10 minutes. Peel, seed and finely chop chiles; set aside.
    2. Preheat oven to 375 degrees.
    3. Melt butter in a large skillet over medium heat. Add onion and garlic and cook until onion is softened but translucent, about 6 minutes. Remove from heat.
    4. Stir in chiles, cooked rice, sour cream, cottage cheese, jalapeño, salt and pepper. Spread half rice mixture in a greased 13-by-9-inch baking dish. Sprinkle with half the cheese. Top with remaining rice and cheese.
    5. Bake for 30 to 35 minutes or until cheese is golden.

    Nutrition facts

    Servings

    220 Calories per serving

    Amounts Per Serving

    • Total Fat: 11g
    • Cholesterol: 35mg
    • Sodium: 410mg
    • Total Carbohydrates: 19g
    • Protein: 10g

    Daily Values

    0%
    Vitamin A 10%
    0%
    Vitamin C 40%
    0%
    Iron 4%
    0%
    Calcium 20%

    Recipe Source:

    Hy-Vee Seasons Back to School 2010.