Rice with Chiles and Herbs Recipe


This is a very nice Rice with Chiles and Herbs dish with simple and fresh flavors. A nice side dish with bold Mexican food.

This recipe, comments, and photo were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.

More delicious Rice Recipes.


Rice with Chiles and Herbs



Rice with Chiles and Herbs Recipe:

Rice with Chiles and Herbs Recipe

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 6 to 8 servings


1 1/2 tablespoons olive oil
1 1/2 cups short or medium grain white rice
1 small red onion, chopped
4 fresh garlic cloves, peeled and chopped
1 3/4 cups chicken stock (either purchased or homemade)*
Salt to taste
2 roasted Hatch Chile Peppers, peeled, seeded, and chopped**
2 teaspoons dried oregano, rubbed between your hands
3 medium-size tomatoes, peeled and chopped***
3 tablespoons coarsely-chopped flat-leaf parsley (garnish)****

* Learn how to make Chicken Stock - Basic Chicken Stock.

Hatch Chile Peppers** Hatch Chile Peppers are available during the latter part of August to early September.  Poblano peppers may be used in place of the Hatch Chiles.

*** Learn How To Peel Fresh Tomatoes.

**** Cilantro may be used in place of the parsley.  You may also add 1/4 teaspoon of dried thyme along with the oregano.



Preheat oven to 350 degrees F.

In a medium (3-quart) oven-proof saucepan, heat the olive oil.  Add the rice and onion; saute stirring constantly, until the grains of rice turn a milky-white and the onion is softened, approximately 5 to 6 minutes.  NOTE:  Do not let the rice brown.

Add the garlic and stir an additional few seconds until the garlic becomes fragrant.  Add chicken stock, salt, chile peppers, and tomatoes; stir well.  Cover the pan bring just to a boil.  Remove from heat.

Place the covered pan in the oven and bake 25 minutes.  Remove from oven and let stand for 5 minutes.  After 5 minutes, fluff the rice with a fork.

To serve, sprinkle the rice with chopped parsley.

Makes 6 to 8 servings.



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