Have you ever been to New Mexico? If you haven’t, here is one of the most important things to know about our state: the official state question is “Red or Green?” This refers to red or green chile – as in “Do you want red or green chile with your meal?” (It’s true! Read more here: https://www.sos.state.nm.us/about-new-mexico/state-question/.) Ps – If you want both on your meal, it’s called “Christmas.”
In the Land of Enchantment green chiles are a source of great pride. And by chiles, I mean the vegetable you grow or buy at a grocery store. Any dish in New Mexico with green chiles in it, is assumed to have Hatch Green Chiles – chiles grown in Hatch, New Mexico.
If you are here in late summer/early fall by chance – take a moment to savor the smell of roasting green chiles. You will see the big drums of chiles out in front of supermarkets as well as small farm stands. We look forward to it every year!
This recipe is a take on cilantro lime rice, but inspired by New Mexico’s green chiles. And it is so good! The green chiles provide a bit of spice, but not the burn your tongue spice, and have a slight smokey taste. Their texture is almost creamy, melt in your mouth. The pop of tartness from the lime rounds out the flavors of this dish. For a little more punch of lime, add in the zest (finely grated lime peel), which holds a lot of flavor.
See link below for a suggested meal plan with Green Chile Lime Rice as a side. Of course, this would work as a side for any traditional Mexican or New Mexican meal like burritos, tamales, or enchiladas.
Make it a meal!
- To find Hatch Green Chiles in the can:
- Look in the Mexican food aisle of your local supermarket.
- You can also order Hatch green chiles online from Made in New Mexico https://madeinnewmexico.com/products/new-mexico-green-chile/green-chile/hatch-green-chile-roasted-santa-fe-ole-2894
- Or from the Hatch Chile Store if you want a ton: https://www.hatch-green-chile.com/collections/roasted-hatch-green-chile (Roasted green chiles in 5 lb bags.)
- But if this is new for you, the easiest may be to order some from Amazon. You can buy 8 4 ounce cans. https://www.amazon.com/Hatch-Diced-Green-Chilies-4-Ounce/dp/B004TPE1BQ/ref=sr_1_8?crid=3ETBQOPZXSZ61&dchild=1&keywords=hatch+green+chiles&qid=1598821336&s=grocery&sprefix=hatch+green%2Caps%2C198&sr=1-8 – Just note the heat level. If you don’t want hot, but you want the smokey green chile flavor, go for mild.
- This recipe is a great use of leftover rice. Just heat up in a pan with the lime juice and add in the green chiles as noted in the recipe.
- When I zest the lime, I zest the whole thing and use what I need. Then I save the rest in a small airtight container in the freezer for use later. I will also juice a few limes at a time, measure out 1 tbsp and freeze it in an ice cube tray for handy use later.
- Be sure to zest lime first and then squeeze juice.
- I used canned “hot” Hatch green chiles, which to us are not very hot. If you are sensitive to chiles, you might try mild first or lessen the amount you add to the rice.
Tools needed for this recipe:
- 12-14″ Saute pan with lid
- Measuring cups and spoons
- Something to extract juice from lime
- Wooden or silicone spatula for stirring
- Chef’s knife
- Zester or microplane for lime zest (or use Chef’s knife)