I am sure that the internet has many versions of hatch chile rice. This is the version that I grew up eating. It is by no means a healthy side dish it is however one that I love. I try to make this rice every other month, I would love to have it more frequently but I would have to do a lot more cardio. I have tried making this rice healthier by using yogurt in place of the sour cream, but it just wasn’t the same. Even doing a mixture of sour cream and yogurt just wasn’t as satisfying. I think that eating it less often with the sour cream is the way to go. Growing up my family used canned hatch chiles so if you don’t have any stashed away in your freezer don’t worry you can still make this rice. I like to pair it with a taco salad or tacos. If you are serving it with tacos these are so great! I love being able to fill my kids tacos and have them remain upright! I could just make a meal of this rice and I have when I had only myself to cook for…..before I had kids and needed to provide nutritional meals at every meal. If you like hatch chiles this dressing is delicious!
Cheesy Hatch Chile Rice
1 Cup White Rice (Basmati or Jasmine are my personal preference)
1 1/2 Cups Water
2/3 Cup Sour Cream
1 Cup Pepper Jack Cheese, shredded (you can totally add more for extra cheesy!)
1-2 Roasted Hatch Chile Pepper(s), peeled and chopped or 4oz of canned chopped Hatch Chiles
1. Add rice and water to a pressure cooker*. Cook on high pressure for 3 minutes. Allow the pressure to naturally release for 10 minutes.
2. Release any remaining pressure, remove lid tilting it away from your face. Add the sour cream, cheese, and peppers. Stir until combined. If the cheese has not melted replace lid for a minute. Serve immediately.
*No pressure cooker: Cook 1 cup of rice according to package directions. Proceed with the rest of the recipe.
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