Hatch Chili Beef and Rice Skillet

A great dish starts with quality ingredients, and in the case of this skillet, each component plays a vital role in creating a harmonious and flavorful meal.

Hatch Chili Beef and Rice Skillet

Elevate your weeknight dinners with this Spicy Hatch Chili Beef and Rice Skillet—a delightful one-pan meal bursting with flavor. Featuring hearty ground beef and the unique kick of Hatch green chilies, this dish combines warmth with convenience. With minimal cleanup and a mix of aromatic spices, fresh ingredients, and creamy cheese (if desired), it's ideal for busy nights. Experience the vibrant tastes of the Southwest in every satisfying bite—perfect for sharing with family!

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 ground 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, heat 2 tablespoons of olive oil over medium heat.

- Once the oil shimmers, add the ground beef.

- Use a spatula to break the beef apart as it cooks, browning it for about 5-7 minutes.

- Season the beef lightly with salt and pepper during this time.

Sauté Aromatics:

- Add the diced onion to the skillet with the beef, stirring occasionally.

- Cook until the onion is translucent, about 3-4 minutes.

- Then, stir in the minced garlic and sauté for an additional minute or until fragrant.

Add Spices and Rice:

- Sprinkle the ground cumin, smoked paprika, and chili powder over the beef and onion mixture.

- Stir well to coat the ingredients evenly.

- Next, add the uncooked rice to the skillet, stirring it in for about 2 minutes to toast it slightly.

Combine Chilies and Broth:

- Add the diced Hatch green chilies and corn into the skillet.

- Pour in the beef broth, making sure the rice is fully submerged in the liquid.

- Increase the heat slightly to bring the mixture to a gentle boil.

Simmer:

- Once the mixture reaches a boil, reduce the heat to low.

- Cover the skillet with a lid and let it simmer for 18-20 minutes, or until the rice is tender and all the liquid is absorbed.

- After cooking, turn off the heat and let it rest for an additional 5 minutes with the lid on.

Melt the Cheese:

- If you wish to include cheese, sprinkle the shredded Monterey Jack on top of the skillet mixture.

- Cover the skillet again and let the cheese melt for about 3-5 minutes.

Garnish and Serve:

- Gently fluff the rice with a fork to combine the flavors.

- Garnish with fresh chopped cilantro before serving.

- Serve hot and enjoy your spicy, flavor-packed meal!

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

Presentation Tips: Serve the dish directly from the skillet for a rustic look, or spoon individual portions onto plates and garnish with extra cilantro or a few slices of lime for a vibrant touch.