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If you're on the hunt for a dish that perfectly marries comfort and vibrant flavors, look no further than the Hatch Chili Nacho Rice Skillet. This hearty meal is a delightful fusion of textures and tastes, making it an ideal choice for family dinners or casual get-togethers. The star of this dish is undoubtedly the Hatch chiles, known for their unique flavor and mild heat, which elevates the classic concept of a nacho skillet into a wholesome, satisfying meal.

Hatch Chili Nacho Rice Skillet

Discover the deliciousness of Hatch Chili Nacho Rice Skillet, a perfect blend of comfort and flavor. Highlighting the unique taste of Hatch chiles, this dish is versatile and can easily be adapted to suit various dietary needs. Packed with wholesome ingredients like jasmine rice, black beans, and melted cheese, it's a fulfilling meal great for family dinners or gatherings. Explore bold Southwestern flavors in a simple, satisfying recipe that's sure to become a favorite.
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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, chopped, 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. Once the oil is shimmering, add the uncooked jasmine rice. Toast the rice for about 2-3 minutes, stirring frequently, until it turns a light golden color and releases a nutty aroma.

    Add the Broth and Spices: Carefully pour in the chicken or vegetable broth. Then, stir in the ground cumin, chili powder, garlic powder, and a pinch of salt and pepper. Mix everything together until the spices are well incorporated into the broth.

      Incorporate the Beans and Veggies: Add the drained black beans, diced tomatoes with green chiles, roasted hatch green chiles, and corn to the skillet. Stir gently but thoroughly to ensure all ingredients are evenly distributed throughout the mixture.

        Cook the Rice: Increase the heat slightly to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for about 15-20 minutes. Cook until the rice is tender and has absorbed most of the liquid.

          Add Cheese: After the rice is cooked, remove the skillet from heat. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top of the rice mixture. Cover the skillet again and let it sit for an additional 5 minutes, allowing the cheese to melt and become bubbly.

            Serve and Garnish: Fluff the rice gently with a fork to combine the melted cheese. Garnish with freshly chopped cilantro and optional sliced jalapeños for a spicy kick. Serve hot with a dollop of sour cream on the side for an extra creamy touch.

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