Ingredients for Arroz Con Chile Verde Green Chile Rice
- Chicken Broth
- 1/4 cup shredded Monterey Jack cheese
- Instant Rice
- Sour Cream
- 1/4 teaspoon salt (or to taste)
- 1/2 cup canned green chilies, finely chopped (or 2-3 fresh green chilies, roasted and chopped)
- Garlic Powder
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How to Make Arroz Con Chile Verde Green Chile Rice
- Heat 1 tablespoon of olive oil in a medium saucepan over medium heat.
- Add 1 cup long-grain white rice and toast for 1-2 minutes, stirring constantly, until lightly golden.
- Pour in 2 cups of chicken broth and bring to a boil.
- Stir in 1 teaspoon of cumin, 1/2 teaspoon of oregano, and 1/4 teaspoon of salt. Reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the rice is tender.
- Meanwhile, finely chop 1/2 cup of canned green chilies. (If using fresh chilies, roast them first for a deeper flavor)
- Gently stir in the chopped green chilies, 1/4 cup of chopped cilantro, and 1/4 cup of shredded Monterey Jack cheese into the cooked rice.
- Transfer the rice to a greased 2-quart casserole dish.
- Bake at 350°F (175°C) for 5-7 minutes, or until heated through and the cheese is melted and slightly bubbly.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
15g
Fat
62g
Carbs
5g
