Green Rice with Hatch Chiles (Arroz Verde)

1. 1

   Place the Hatch chiles directly on the grates of a gas stove over medium heat, turning occasionally with tongs, until the skins are blackened and charred, about 5 minutes. Transfer to a sealed plastic bag and let cool for 7 to 8 minutes.

2. 2

   Peel off the charred skins and remove the seeds. Combine the chiles, chicken broth, and cilantro in a blender and blend until smooth; set aside.

3. 3

   Heat oil in a skillet over medium heat until it shimmers; add the rice and the onion. Cook, stirring, until lightly browned, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the chicken bouillon, salt, and cumin. Pour in the chile mixture and bring to a boil. Reduce the heat to low and simmer until the rice is tender, 25 to 30 minutes.

• Calories 237.26 kcal — Moderate 12%
• Protein 7.09 g — Moderate 14%
• Carbohydrate 36.21 g 13%
• Total Fat 5.97 g — Moderate 8%
• Saturated Fat 1.12 g — Moderate 6%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 11.58 mg ⌄ Low Source 4%
• Sodium 892.38 mg ▲ High 39%
• Dietary Fiber 1.14 g ⌄ Low Source 4%
• Total Sugars 1.06 g --
• Added Sugars 0.03 g ⌄ Low Source 0%
• Calcium 54.02 mg ⌄ Low Source 4%
• Iron 1.89 mg — Moderate 11%
• Potassium 186.46 mg ⌄ Low Source 4%
• Vitamin A 37.54 mcg ⌄ Low Source 4%
• Vitamin C 25.15 mg ↗ Good Source 28%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄
• Onions 🧅