Green Chile Rice Bowl using New Mexico Hatch Chile Infused Olive Oil Blend

Warm rice, charred corn, tender black beans, crisp peppers, and a silky fried egg make this bowl feel hearty and lively in every bite. New Mexico Hatch Chile Infused Olive Oil Blend layers Hatch chile, garlic, onion, smoked paprika, and Mexican oregano through the skillet so the whole bowl lands smoky, savory, and unmistakably Southwest. It is an easy lunch or dinner that still feels special enough for a family table or relaxed weeknight meal.

Garden Infuzions

Green Chile Rice Bowl using New Mexico Hatch Chile Infused Olive Oil Blend

A cozy rice bowl with smoky Hatch chile flavor, tender vegetables, and a sunny fried egg, all brought together with bold New Mexico Hatch Chile Infused Olive Oil Blend.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 bowls

Course: Dinner, Lunch, Main Course

Cuisine: American Classics, Fusion Cuisine, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 cups long-grain white rice
• 3 cups water
• 2 tablespoons New Mexico Hatch Chile Infused Olive Oil Blend
• 1 medium yellow onion diced
• 1 red bell pepper diced
• 1 green bell pepper diced
• 2 cloves garlic minced
• 1 1/2 cups corn kernels
• 1 15- ounce can black beans rinsed and drained
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 4 large eggs
• 1 avocado sliced
• 1/4 cup chopped cilantro
• 1 lime cut into wedges
• 1/2 cup salsa for serving

Equipment

• 1 medium saucepan For cooking the rice
• 1 Large skillet For the vegetable mixture and eggs
• 1 Wooden spoon For stirring
• 1 set Measuring cups For rice, water, and toppings
• 1 set Measuring spoons For seasonings

Method

 

Instructions

1. 1. Rinse the rice under cool water until the water runs mostly clear, then combine the rice and water in a medium saucepan and bring to a boil.
2. 2. Reduce the heat to low, cover, and simmer for 15 minutes, then remove from the heat and let the rice steam for 5 minutes before fluffing with a fork.
3. 3. While the rice cooks, warm 1 tablespoon of the New Mexico Hatch Chile Infused Olive Oil Blend in a large skillet over medium heat.
4. 4. Add the onion and bell peppers and cook for 5 to 6 minutes, stirring now and then, until the vegetables soften and pick up a little color.
5. 5. Stir in the garlic, corn, black beans, salt, black pepper, cumin, and smoked paprika, then cook for 3 to 4 minutes until everything is hot and well combined.
6. 6. Push the vegetable mixture to the edges of the skillet and add the remaining 1 tablespoon of infused olive oil blend to the center. Crack in the eggs and cook to your preferred doneness, basting lightly with the oil if needed.
7. 7. Divide the rice among four bowls, spoon the vegetable mixture over the top, and finish each bowl with a fried egg, avocado slices, cilantro, salsa, and a lime wedge.
8. 8. Serve warm and let everyone squeeze fresh lime over their bowl right before eating.

Notes

For the best texture, do not overcook the vegetables; they should stay lively and slightly crisp under the rice and toppings. If you want more heat, add a spoonful of salsa on top or serve with sliced jalapeño.

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Recipe Tips

Use freshly cooked rice if you want the bowl to feel especially fluffy, or day-old rice if you like a little more texture in the skillet. Keep the vegetables moving over medium heat so they pick up color without losing their bite.

Serving Suggestions

Finish each bowl with avocado slices, chopped cilantro, lime wedges, salsa, or a spoonful of sour cream if you like a creamy contrast. This also works well with warm tortillas on the side.

Storage

Store the rice, vegetables, and beans in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave, then add fresh toppings just before serving.

Variations

Add sautéed mushrooms, roasted zucchini, or diced tomatoes for extra color and texture. You can also swap in brown rice, cauliflower rice, or pinto beans depending on what you have on hand.

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