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If you're searching for a dish that combines rich flavors with the convenience of a one-pot meal, look no further than the Hatch Chili Beef and Rice Skillet. This hearty and comforting recipe features ground beef (or turkey), aromatic vegetables, and the star ingredient—Hatch chiles—melding together for a satisfying dinner that's easy enough for busy weeknights yet impressive enough for casual gatherings. With the robust flavors of Southwestern cuisine, this dish brings warmth and excitement to your dining table.

Hatch Chili Beef and Rice Skillet

Discover the delicious Hatch Chili Beef and Rice Skillet recipe, perfect for busy weeknights or casual gatherings. This one-pot meal combines ground beef or turkey with aromatic vegetables and the unique flavor of Hatch chiles, creating a satisfying dish rooted in Southwestern cuisine. With minimal cleanup and maximum flavor, you'll love how easy it is to whip up this hearty skillet creation. Enjoy a meal that's both comforting and impressive for family and friends!
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Ingredients
  

1 lb ground beef (or lean turkey for a healthier option)

1 cup long-grain white rice

2 cups beef broth (or water if preferred)

2 cups fresh Hatch green chiles, diced (choose mild or hot according to your palate)

1 medium onion, finely chopped

3 cloves garlic, minced

1 tsp ground cumin

1 tsp smoked paprika

½ tsp chili powder (adjust based on spice preference)

1 can (15 oz) diced tomatoes, drained

1 cup corn kernels (fresh, frozen, or canned)

Salt and pepper to taste

1 cup shredded cheddar cheese (optional, for a melty topping)

Fresh cilantro, chopped for garnish (optional)

2 tbsp olive oil

Instructions
 

Sauté the Beef: Heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the ground beef. Cook, breaking it apart with a spatula, until evenly browned, about 5-7 minutes. If there’s excess fat after cooking, drain it away.

    Add Onions and Garlic: Once the beef is browned, incorporate the chopped onion and minced garlic into the skillet. Sauté for an additional 3-4 minutes, stirring frequently, until the onion is soft and translucent.

      Add Spices: Sprinkle the cumin, smoked paprika, and chili powder over the beef mixture. Stir well to combine, allowing the spices to cook for 1-2 minutes until they become fragrant and infused into the mixture.

        Mix in Rice and Broth: Add the rice, diced Hatch chiles, drained diced tomatoes, and corn to the skillet. Pour in the beef broth and season with salt and pepper to taste. Stir thoroughly until all ingredients are well combined.

          Cook the Rice: Bring the mixture to a boil over medium-high heat, then lower the heat to a gentle simmer. Cover the skillet with a lid and let it cook for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.

            Finish with Cheese: Once the rice is cooked, remove the skillet from the heat. If desired, sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet again for 2-3 minutes, allowing the cheese to melt.

              Garnish and Serve: Fluff the rice gently with a fork, then serve warm. If you choose, sprinkle freshly chopped cilantro on top for an added burst of flavor and color.

                Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings

                  - Presentation Tips: For a visually appealing dish, serve portions on bright plates and top with a sprinkle of fresh cilantro and a lime wedge on the side for a zesty finish.