Green Chile Cilantro Rice with Pepitas

Total Time:
35 min
10 min
25 min

6 to 8 servings

  • 3 1/3 cups chicken stock
  • 1 1/2 cups Green Chile Sauce, recipe follows
  • 3 tablespoons canola oil
  • 1/2 cup small-diced onions
  • 1/2 serrano chile, seeds removed and minced
  • 2 cups Arborio rice, or medium grain rice
  • 1 tablespoon minced garlic
  • 1 teaspoon sea salt
  • 1 teaspoon fresh cracked black pepper
  • 1 to 2 tablespoons fresh squeezed lime juice
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup pepitas, toasted and lightly salted
  • Green Chile Sauce:
  • 2 tablespoons canola oil
  • 3/4 cup finely diced Spanish onion
  • 1/2 large jalapeno, seeded and minced
  • 1 clove garlic, chopped
  • 4 tablespoons flour
  • 1 (27-ounce) can roasted green chiles, chopped, juices reserved
  • 1/2 cup white vinegar
  • 2 teaspoons sea salt
  • 1 teaspoon fresh cracked black pepper
  • 2 tablespoons fresh lime juice
Watch how to make this recipe.
  • In a small saucepan over medium heat, bring the chicken stock and the Green Chile Sauce to a simmer. Hold warm.

  • In a large, enameled cast-iron Dutch oven over medium-high heat, add the oil. When hot, add the onions and serrano chiles and saute until the onion is just starting to color, 4 to 5 minutes.

  • Add the rice and stir to coat, Cook for 3 to 4 minutes, stirring constantly, to toast the rice a bit. Add the garlic, salt and pepper and stir to combine.

  • Ladle in the chicken stock and green chile mix, about 1 cup at a time, stirring and allowing the rice to absorb the liquid. Do this 3 to 4 times, and then add the rest of the liquid. Stir, cover tightly and cook for 12 to 16 minutes, stirring twice during this time.

  • Add the lime juice and cilantro and stir to combine. Place in serving bowl and garnish with the pepitas.

Green Chile Sauce:
  • In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.

  • Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.

  • Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week. Yield: 4 1/2 cups

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