Hatch Chile Sausage Rice

Follow our step-by-step guide on how to make Hatch Chile Sausage Rice.

1. Step 1

   Start by preheating your oven's broiler and adjusting the rack so it's about 6 inches from the heat source.

2. Step 2

   To make cleanup a breeze, line a baking sheet with aluminum foil.

3. Step 3

   Next, take your halved Hatch chiles and place them cut-side down on the prepared baking sheet.

4. Step 4

   Broil the chiles for 5 to 8 minutes, keeping an eye on them until the skins are beautifully blackened and blistered.

5. Step 5

   Once they’re ready, transfer the chiles to a bowl and cover it tightly with plastic wrap.

6. Step 6

   This steaming process will help loosen the skins, so let them cool for about 20 minutes.

7. Step 7

   When they’re cool enough to handle, peel off the skins and chop the tender flesh into bite-sized pieces.

8. Step 8

   Now, let’s move to the skillet! Heat a large skillet over medium heat and add your breakfast sausage and bacon.

9. Step 9

   Cook them, stirring often, until they’re nicely browned, which should take about 5 to 8 minutes.

10. Step 10

    If there’s any excess grease, feel free to drain it off.

11. Step 11

    Next, toss in the diced onion and let it cook for another 3 to 5 minutes until it turns a lovely golden brown.

12. Step 12

    Once the onion is ready, pour in some water and bring the mixture to a boil.

13. Step 13

    Stir in the jasmine rice, then reduce the heat to a gentle simmer.

14. Step 14

    Cover the skillet and let it cook for 15 to 20 minutes, or until the water is absorbed and the rice is tender.

15. Step 15

    When it’s done, fluff the rice with a fork to make it light and airy.

16. Step 16

    Finally, gently fold in the chopped roasted Hatch chiles, allowing their smoky flavor to mingle with the rice and meat.

17. Step 17

    Serve this delicious dish warm, and enjoy the delightful combination of flavors!.