I was starving and opened the refrigerator to find nothing I wanted to eat. I saw about 3 bites of left over rice and some green chiles. I cooked more rice and added a few more ingredients and to my surprise, I had cooked dinner hours in advance. And it was so simple! It’s like a slightly spicy rice pilaf. I hope you enjoy this green chile rice recipe as much as we did!
A slightly spicy gluten free rice recipe using canned green chile and spices. It's great with chicken or beef.
- 3 cups cooked white rice in organic low-sodium gluten-free chicken broth
- 1/2 cup yellow onion, finely chopped
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons gluten free diced green chile, canned (or fresh roasted)
- 2 teaspoons fresh ginger, grated
- 2 cloves garlic, minced or paste equivalent
- 1/8 teaspoon nutmeg
- Fine sea salt and fresh ground pepper, to taste
- 1/2 Tablespoon fresh or 1 teaspoon dried parsley
- Cook rice in chicken broth instead of water according to the manufacturer's instructions.
- Preheat a saute pan, add oil and allow to warm. Add the onion and saute until translucent.
- Add in green chile; stir and saute another minute.
- Add in garlic and nutmeg; cook another minute.
- Add cooked rice to the vegetable pan; mix and heat until warm.
- Add in parsley last to keep its green color.
You can stir in some ground beef, ground bison, or shredded chicken to make a casserole, if you desire. However, it will cut down considerably on the spiciness. When doing so, consider adding more ginger, green chile, onion, and garlic, especially if you like it spicy.
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Find brands of gluten free canned chiles in the Gluten Free Products List.