We had a wonderful time this year picking up our Hatch chiles, because we included some friends that are equally obsessed with these New Mexican gems. One of my favorite “side effects” of excursion is that the seared chile aroma lingers in my car for about a week. They should sell one of those car freshener trees in Roasted Hatch Chile scent.
I am now a lot calmer knowing that I have 40 individual baggies of chiles in my freezer waiting for some culinary inspiration to hit me.
Hatch Green Chile Rice
Serves 6 to 8
2 cups sour cream
1 clove garlic, finely minced
1 tsp salt
1 cup Hatch green chiles, seeds and stem removed, chopped
2 cups water, salted
1 cup long grain white rice
1 cup Monterey Jack cheese, cubed
Bring salted water to a boil in a medium-sized saucepan over high heat. Add rice, stir once, cover and reduce to a simmer. Cook for 20 minutes without stirring. Mix the sour cream, cheese, chiles, garlic, salt and pepper together in a large bowl. Add the cooked rice and mix together by turning. Place in a greased 2-quart casserole dish and bake in a 350 degree oven for 20 minutes. Serve as a side dish.