Easy Green Chili Rice is prepared like a flavorful soup and ends up as a fantastic side dish. Easy to make and devoured at the table.
Rice is versatile and amazing. It never ceases to amaze me at how many combinations of ingredients you can add to make a whole new recipe. I am throwing my hands up in the air in awe. Another one – right here.
Easy Green Chili Rice came about because I got asked to bring a rice dish to a potluck. Of course I didn’t want to bring something that everyone has had before and also it had to be something that everyone would eat.
It’s so nice when your dish is all gone by the end of the party.
Easy Green Chili Rice needed to be simple too so that I could remember what to say when someone asks how it’s made. There are ten ingredients counting the salt and pepper so you can’t beat that.
I used white rice because that seems to please the majority of people in large groups. White rice also lets more of the flavors come through too. Brown rice would probably need more spices and liquid for a longer cooking time. That would need some testing.
Spicy and moist nothing extra is needed to make this Easy Green Chili Rice recipe perfect. You probably have everything in your cupboard and refrigerator right now. Very basic in ingredients but long in flavor.
It keeps really well in the fridge too so you could make it a day ahead and heat in a skillet with a little extra vegetable broth right before packing up for the party.
Now I have a new side dish to please my family. I go for the whole recipe and freeze any extras for a future lunch.
Green Chili Rice Recipe
- 2 tablespoons dairy free butter
- 3/4 cup white onion, chopped
- 2 cups white rice, uncooked
- 2 cloves garlic, finely chopped
- 3 cups large tomatoes, chopped
- 2 cups vegetable broth
- 1 teaspoon chili powder
- 6 ounces mild green chilis - can, - you can also roast green chilis and chop yourself
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- Heat the oil in a large skillet over medium high heat.
- Add the onion and saute for about 5 minutes.
- Add the uncooked rice and saute another 5 minutes.
- Add the garlic and tomatoes and cook 2 more minutes.
- Add the broth, chili powder and chilies.
- Bring to a boil, cover and turn down heat to high simmer. You can use foil if you don't have a lid.
- Cook 25 to 30 minutes. Test the tenderness of rice at 25 minutes and see if the liquid is almost cooked away and still moist.
- Season with salt and pepper.