Close up of green chile lime rice

Green Chile Lime Rice

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: 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.

Fresh Hatch green chiles and small bowl of chopped green chiles from can.
Fresh Hatch green chiles and canned chopped green chiles. Either one make for a delicious, slightly smokey rice dish that’s a little something different.

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!

Add corn on the cob and Zucchini and Black Bean Tacos!


Bowl of chopped green chile with cans of two varieties of green chiles.


  • 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)


Green Chile Lime Rice

Green Chile Lime Rice using Hatch Green Chiles. A delicious side dish for tacos, enchiladas, burritos and more. 

  • Author: Laurie Kerr
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 4 1x



2 cups, water

1 cup, uncooked long grain rice

2 tbsp, lime juice (1 lime approx.)

1/2 tsp lime zest (optional)

4 tbsp chopped Hatch Green Chiles (from a can) or 2 tbsp chopped, fresh roasted fresh Hatch Green Chiles

1/8 tsp salt


1. Add two cups of water to a saute pan and heat over high heat. While it’s warming up, add in 1 cup of rice and 2 tbsp lime juice and stir.

2. When the water starts to boil, cover, turn heat to low and cook for 15 to 20 minutes – until rice is tender and water has been absorbed.

3. While the rice cooks measure out the green chiles.

4. When the rice is done, turn heat to medium and push rice to the sides of the pan so that you have some space  in the middle.

5. Add the green chiles to this space in the pan and let the chiles warm up for about a minute or so, then stir them into the rice. This allows for the chiles to warm up and being to release their flavor before being fully incorporated.

6. Sprinkle in your salt and lime zest. Stir thoroughly and serve. 


Timing of this recipe assumes you are using green chiles from a can or fresh chiles are already roasted and chopped. 


  • Serving Size: 1/2 cup
  • Calories: 339
  • Sugar: .2g
  • Sodium: 78mg
  • Fat: .6g
  • Carbohydrates: 74.5g
  • Fiber: 1.2g
  • Protein: 6.6g

Keywords: Green chile lime rice, taco side side, rice side dish, Hatch Green Chiles, New Mexican Food


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