Get ready to spice up your mealtime with a flavorful and spicy twist on traditional green rice, Arroz Verde with Hatch Chiles!

This recipe elevates the heat in this classic dish by using Hatch chiles instead of poblano peppers, perfect for those who love a little kick in their meals.

Start by cooking the Hatch chiles directly on the grates of a gas stove over medium heat, flipping them occasionally until they are blackened and charred, about 5 minutes. Place them in a sealed plastic bag and let them cool for 7-8 minutes before peeling off the charred skins and removing the seeds.

Next, place the cooled chiles, chicken broth, and chopped cilantro in a blender and blend until smooth. Set the mixture aside for later use.

In a skillet, heat some olive oil over medium heat until it shimmers, then add the long grain rice and diced onion. Cook and stir until the rice is lightly browned, about 2 minutes. Add the pressed garlic and cook until fragrant, about 1 minute.

Stir in the chicken bouillon, salt, and ground cumin, then add the chile mixture and bring the mixture to a boil. Reduce the heat to low and simmer until the rice is tender, about 25-30 minutes.

This Arroz Verde with Hatch Chiles is the perfect side dish to add some excitement to your meals. The smoky flavor of the Hatch chiles pairs perfectly with the creamy rice, making it a delicious addition to any meal.

So go ahead and give this recipe a try, and get ready to indulge in a flavor explosion that will leave you wanting more!