Savory Hatch Chile Rice Delight

Ingredients

• 1 pound of fresh Hatch chile peppers, gently halved, with stems removed and seeds discarded
• 1 pound of flavorful mild breakfast sausage
• A delightful ½ pound of bacon, artfully sliced into small, savory strips
• One large onion, finely diced for added texture
• A generous 2 ¼ cups of water to enhance the dish's flavors
• 1 ½ cups of uncooked jasmine rice for a tender and aromatic base

Step 1

Prepare the oven by positioning the rack 6 inches away from the heat source and preheat the broiler. To make cleanup easier, line a baking sheet with aluminum foil before arranging the chile peppers cut-side down on it.

Step 2

Broil the peppers under the preheated broiler until the skin turns black and blistered, which usually takes around 5 to 8 minutes. Once done, transfer the blackened peppers into a bowl and tightly seal it with plastic wrap. Let them steam as they cool for about 20 minutes. Afterward, remove and discard the skins before chopping the flesh.

Step 3

In a large skillet over medium heat, brown the sausage and bacon, stirring occasionally for 5 to 8 minutes. Drain any excess grease before adding the onion. Continue cooking and stirring until the onion turns golden, usually around 3 to 5 minutes.

Step 4

Next, pour water into the skillet and bring it to a boil. Stir in the rice, then lower the heat to a simmer. Let it cook until the water is absorbed, and the rice is tender, approximately 15 to 20 minutes. Once ready, fluff the rice with a fork and gently fold in the chopped peppers before serving.