Spicy Hatch Chile Dirty Rice

A vibrant dish brings a flavorful kick with roasted Hatch chiles and a blend of spices that wake up your taste buds. Perfect as a hearty side or a satisfying main, it’s comfort food with a spicy twist.

Practical Cooking Tips

Use fresh Hatch chiles if possible for the best flavor, but roasted canned ones work well too.
Toast the rice lightly before simmering to add a nutty depth.
Adjust the spice level by adding more or fewer chiles depending on your heat preference.

Ingredients 0/6

1 pound mild Hatch chile peppers - halved, stemmed, and seeded 1 pound mild breakfast sausage ½ pound bacon, sliced into small strips 1 large onion, diced 2 ¼ cups water 1 ½ cups uncooked jasmine rice

Why This Dish Is Hard To Resist

Brimming with bold flavors and a satisfying kick from the Hatch chiles. It’s a comforting one-pot meal that combines spicy heat with savory, hearty ingredients. Perfect for those who crave a little excitement in their rice dishes.

Step 1

Set your oven rack about 6 inches from the broiler and preheat it. Line a baking sheet with foil and place the chile peppers cut-side down on it. Pop them under the broiler until the skins are blackened and blistered, which should take about 5 to 8 minutes.

Step 2

Once they’re nicely charred, put the peppers in a bowl and cover it tightly with plastic wrap. Let them steam and cool for around 20 minutes—that’ll make peeling the skins much easier. After they’ve cooled, peel off the skins and chop up the soft flesh.

Step 3

Heat a large skillet over medium heat. Add the sausage and bacon, stirring occasionally, until everything is browned and cooked through, about 5 to 8 minutes. Drain off any excess grease, then toss in the chopped onion. Cook until the onion turns golden and soft, which should take another 3 to 5 minutes.

Step 4

Pour in the water and bring it to a boil. Stir in the rice, then lower the heat and let it simmer gently until the rice has absorbed the water and is tender—this usually takes 15 to 20 minutes. Fluff the rice with a fork, then stir in the chopped peppers. Give everything a good mix and serve warm.

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people cooked this recipe

By Michael Davis

Michael enjoys creating straightforward meals that are easy to prepare at home.

Best Pairings For This Dish

Serve alongside grilled meats or roasted vegetables to balance the spice. It also pairs nicely with a simple green salad or a dollop of cooling sour cream to mellow the heat.

Storage Advice

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the rice feels dry. This dish also freezes well for up to 2 months.

Frequently Asked Questions

Can I use canned or roasted Hatch chiles instead of fresh ones?

Yes, canned or pre-roasted Hatch chiles can be used to save time. Just chop them and add after cooking the rice.

How spicy is this dish?

It’s mildly spicy since it uses mild Hatch chiles and breakfast sausage, but you can adjust heat by adding hotter peppers or spicy sausage.

Can I substitute jasmine rice with another type of rice?

Yes, long-grain white rice or basmati can be used, but cooking times may vary slightly.

Is it necessary to peel the chile skins?

Peeling helps reduce bitterness and improve texture, but you can leave skins on if preferred.

Can I make this recipe ahead of time?

Yes, it reheats well and flavors develop after resting, so making it a few hours ahead is fine.

What can I use instead of bacon?

You can substitute with smoked sausage, ham, or omit it for a leaner version.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.

Can I make this recipe vegetarian?

To make it vegetarian, omit sausage and bacon and add extra vegetables or plant-based meat alternatives.