Go Back
When it comes to weeknight dinners, nothing beats a delicious dish that combines convenience with vibrant flavors. Enter the Spicy Hatch Chili Beef and Rice Skillet—a one-skillet wonder that promises to be both satisfying and easy to prepare. This hearty meal showcases the bold flavors of Hatch green chilies, paired with savory ground beef and fluffy rice, making it a perfect choice for busy families and individuals alike.

Hatch Chili Beef and Rice Skillet

Transform your weeknight dinners with the Spicy Hatch Chili Beef and Rice Skillet, a delicious one-pan meal that combines savory ground beef, fluffy rice, and the bold flavors of Hatch green chilies. This easy-to-make dish requires minimal prep and cleanup, making it perfect for busy evenings. Packed with rich spices, aromatics, and a touch of sweetness from corn, it's sure to satisfy even the pickiest eaters. Explore this flavorful recipe for a comforting experience!
Print Recipe Pin Recipe

Ingredients
  

1 lb ground beef

1 cup Hatch green chilies (fresh or canned), diced

1 cup long-grain white rice

2 cups beef broth

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

1 cup corn (fresh, frozen, or canned)

1 cup shredded Monterey Jack cheese (optional)

Salt and pepper to taste

2 tablespoons olive oil

Fresh cilantro, chopped (for garnish)

Instructions
 

Brown the Beef: In a large skillet over medium heat, add olive oil. Once hot, add the ground beef, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Season lightly with salt and pepper.

    Sauté Aromatics: Add the diced onion and sauté alongside the beef until translucent (about 3-4 minutes). Stir in the minced garlic and cook for an additional 1 minute until fragrant.

      Add Spices and Rice: Sprinkle in the cumin, smoked paprika, and chili powder. Stir to combine, then add the uncooked rice to the skillet. Toast the rice for about 2 minutes, stirring frequently.

        Combine Chilies and Broth: Add the diced Hatch green chilies and corn to the skillet. Pour in the beef broth, ensuring the rice is fully submerged. Bring the mixture to a gentle boil.

          Simmer: Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 18-20 minutes, or until the rice is cooked and has absorbed the liquid. Remove from heat and let it sit for 5 minutes with the lid on.

            Melt the Cheese: If desired, sprinkle the shredded Monterey Jack cheese on top of the skillet. Cover and allow it to melt for an additional 3-5 minutes.

              Garnish and Serve: Fluff the rice with a fork, garnish with fresh chopped cilantro, and serve hot. Enjoy your spicy, flavor-packed meal!

                Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings