Spicy Hatch Chile Dirty Rice

Ingredients 0/6

Step 1

Set your oven rack about 6 inches from the broiler and preheat it. Line a baking sheet with foil and place the chile peppers cut-side down on it. Pop them under the broiler until the skins are blackened and blistered, which should take about 5 to 8 minutes.

Step 2

Once they’re nicely charred, put the peppers in a bowl and cover it tightly with plastic wrap. Let them steam and cool for around 20 minutes—that’ll make peeling the skins much easier. After they’ve cooled, peel off the skins and chop up the soft flesh.

Step 3

Heat a large skillet over medium heat. Add the sausage and bacon, stirring occasionally, until everything is browned and cooked through, about 5 to 8 minutes. Drain off any excess grease, then toss in the chopped onion. Cook until the onion turns golden and soft, which should take another 3 to 5 minutes.

Step 4

Pour in the water and bring it to a boil. Stir in the rice, then lower the heat and let it simmer gently until the rice has absorbed the water and is tender—this usually takes 15 to 20 minutes. Fluff the rice with a fork, then stir in the chopped peppers. Give everything a good mix and serve warm.