Disclosure: This is a sponsored post with Sweet Life and Chinet celebrating Summer Baking. All opinions expressed here are 100% mine.
Hatch Chile and Cheese Rice
I’ve been spending my days shuffling from one place to another. Where did the glorious lazy days of Summer go?
I miss them.
Back to the daily grind…oh well.
This week was filled homework, activities and doctor’s appointments. At least I can look forward to our weekly family dinners. Everyone comes over with a dish, we all huddle around the table to eat, discuss our week and laugh. Unwind with family and great food.
I’ve made this cheesy rice dish before, the kiddos love it and it gives me the perfect opportunity to sneak a few layers of fresh veggies. Some days I add fresh corn or maybe chopped spinach or a handful of peas. I find a bubbly layer of cheese helps.
This week I decided to focus on the adults and threw in a few roasted hatch chiles…. We love cheese too. Enjoy~
I’ve teamed up with Chinet to Celebrate Summer of Baking! I had the opportunity to test out their new disposable baking pans, which lets you take your food from oven to table to freezer to microwave, all in one attractive, non-stick pan. And this gal loves to prep ahead, so these babies fit perfectly into my kitchen and no clean up! Sweet!
And to celebrate Chinet is giving away a complete set to you my dear readers to help you spend less time in the kitchen and spend more time enjoying Summer.
And because it’s from the Chinet brand, strength and stability are built in. Bakeware is designed to be sturdy and dependable no matter what you’ve got cooked up. And not only does it look good, but you can leave it behind without worrying about losing your favorite permanent pan. Made in the USA of 90% recycled material, Chinet Bakeware is finally an idea in disposable bakeware that isn’t half-baked.
- 2 tablespoons olive oil
- 1/2 large onion diced
- 1 cup rice
- 2 cups chicken broth
- 1 15oz can black beans, drained and rinsed
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 hatch chiles charred, peeled, stemmed, seeded, and chopped
- 1/4 cup crema or sour cream
- 1/2 cup grated Monterrey jack cheese
- fresh spinach- optional
Heat the oil in a medium-size heavy skillet over medium-high heat. Add the onion, and sauté for until translucent, about 5 minutes. Add the rice and cook until the rice is opaque, about 10 minutes.
Stir in the chicken broth and the beans; season with salt and pepper, to taste. Bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer until the rice is tender, about for 15 minutes.
Preheat a broiler. Using a fork, fluff the rice and stir in the chopped hatch chiles. Transfer the rice to a 7 by 10-inch baking dish. Drizzle with the crema or sour cream and sprinkle the cheese over the top. Broil until the top is browned in spots and the cheese has melted, about 5 to 8 minutes.
Remove from the oven and serve with fresh spinach (optional)