Some kind of rice is a standard side for many Mexican dishes. This green chile rice is something from my family that we like to use as it is a light and fresh option.
My husband’s grandmother, who is from Mexico, asked for this rice recipe which was a huge compliment! It is not necessarily a traditional take on rice, but it is packed with a lot of flavor. If you love green chiles, you will love this rice!
This green chile rice works so well with any Mexican dish. I love to use it inside of my Citrus Chicken Fajitas and also with my Roasted Poblano Salsa Verde Chicken Enchiladas. Whether it is on the side or in a dish itself, it will work well with anything you are making.
The flavors are mild enough where they will not overpower or compete with everything else you are eating but is flavorful enough that you will enjoy it all on its own.
- 1 Tbsp olive oil
- 3/4 cup white rice
- 1/2 can green chiles (4 oz can)
- 1/2 small red onion diced (approx 1/2 cup)
- 1 clove garlic minced
- 1/2 tsp cumin
- 1/2 tsp salt
- 1 1/2 cups vegetable stock (or chicken stock)
- 1/2 lime
- 2 Tbsp fresh cilantro chopped
- Heat oil in a small saucepan over medium heat.
- Saute onions until translucent, approximately 3-5 minutes.
- Add green chiles, garlic, cumin, and salt. Stir to combine and cook until fragrant, approximately 1 minute.
- Stir in rice and let cook for 2-3 minutes, stirring occasionally.
- Add chicken or vegetable stock. Raise heat to high and bring to a boil. Once boiling, reduce heat to low and cover. Let the rice cook until all liquid is absorbed and rice is done.
- When rice is ready, fluff with a fork. Add the fresh cilantro and juice from 1/2 lime. Stir to combine.